Don't let go of summer — cook fresh fruit in custardy batter
September is a curious kind of month. It's the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings.
If you're not quite ready to let go of summer, The Culinary Institute of America has the perfect recipe for you. Delightfully French in name, our Plum Clafoutis is an incredibly simple way to use the last of summer's fruit.
French cooking and baking has a reputation for being fussy and overcomplicated. But here at the CIA, where French cuisine is part of the fundamental curriculum, we cook simple and rustic French food every day. Ratatouille, baguettes (four ingredients), and the humble cheese plate are just a few effortless French foods we couldn't live without.
This clafoutis is no exception, doing what French food does best: taking the season's best flavors, adding a few pantry ingredients, and voila! A clafoutis is simply fresh fruit baked in custardy batter, ready in 40 minutes, start to finish. The fruit gets soft and juicy, the custard is lightly sweet and eggy, and just a touch of flour makes it cakey enough to enjoy with a cup of tea. Leftover, it is the perfect dessert-for-breakfast.
Stone fruits, like peaches, apricots, and plums, are classic clafoutis ingredients, and CIA Chef Martin Matysik explains, “In the French tradition, the batter is usually poured over fresh unstoned cherries.” Some think the pits lend that special je ne sais quoi, but we've pitted our plums for convenient serving. With its light batter and neutral flavor, a clafoutis is exceptional with any of your favorite seasonal fruits, so don't hesitate to add a handful of fresh raspberries, sliced apples, or even Concord grapes.
Red plums tend to be smaller than the more common black plums found at most grocery stores, but use any variety you can get your hands on. If they are small enough, you can just halve your fruits, but larger items like nectarines or pears might be better sliced. You can fan them decoratively or scatter them for a rustic presentation.
This recipe calls for a cast-iron skillet, but you can use just about any 10-inch baking dish. Just be sure to keep an eye on your clafoutis, because your baking time may vary. You can even use individual baking dishes for a sit-down dinner party. Served with a drizzle of cream, toasted almonds, or even a scoop of vanilla ice cream, you'll help your guests forget about June's strawberry crisps with a sweet slide into autumn.
• This article was provided to The Associated Press by chefs at The Culinary Institute of America in Hyde Park, New York.