In late September when summer fruits have past their prime, peaches, apricots, cherries and nectarines step aside for a much anticipated stone fruit, the Quetsch. Questsch is a type of plum that’s oblong, baby-fist size with an indigo, blue-violet skin, and sweet, golden flesh.
As for many of us working parents, September is wrought with back-to-school intensity, so I eagerly await the arrival of this plum to mark the beginning of a new year by baking a favorite sweet recipe, a Questch plum clafoutis.
This recipe is based on one that appeared in September 2008’s issue of Gourmet magazine that’s clipped in my large binder of favorite recipes, worn and sepia with age. It is absolutely simple to prepare–3 step recipe–just dump, mix, and pour. Bon Appetite!
Questch Plum Clafoutis Recipe
1 lb Questch or other type of dark plums, pitted and cut into eighths
2 tablespoons Armagnac
1/2 cup plus 1 Tbsp sugar, divided
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted and cooled
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Confectioners sugar for dusting (optional)
Preheat oven to 400ºF with rack in middle. Butter a 2-qt baking dish.
Toss plums with Armagnac and 1 Tbsp sugar in a bowl and let macerate 15 minutes. Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to milk, butter, flour, salt, extracts, and remaining 1/2 cup sugar and whisk just until combined. Pour over plums.
Bake until puffed and just set in center, about 35 minutes. Let cool on a wire rack, then dust with confectioners sugar.