Speak French to me...

PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window...a sleeping kitty, a captivating book, a cup of coffee laced with cream - and a gorgeous Clafouti studded with ruby jewels...sigh...

I'm not sure if it's supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over - what a way to start the day!

I've taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines - whatever your little heart desires.

~~~~

Vegetable cooking spray

2 eggs

1/3 cup + 2 tablespoons sugar, divided

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

3 tablespoons flour

1/8 teaspoon salt

2/3 cup sour cream

1/3 cup milk

3-6 plums - depending on the size

3 tablespoons butter, melted

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of sugar until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom - or arrange in the pie plate. Divide the egg batter amongst the cups (or pour into the pie plate) and bake for 20-25 minutes (30-40 minutes for a pie plate) or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the reserved 2 tablespoons of sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.