Prep 10 mins
Cook 8 mins
The classic Clafoutis (fruit tart) is naturally richer with batter. But the flourless version, properly seasoned, can give you the impression of indulgence with far fewer calories, besides, it compensates for the richness of an earlier course. A tiny scoop of ice cream is a good countermeasure, too.The same recipe works with cherries, apples, pears, peaches, apricots. From the book "French Women Don't Get Fat" by Mireille Guiliano.
- Wash the plums and quarter them. Pour the lemon juice over and marinate for 10 minutes.
- Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums, sprinkle with the sugar - cinnamon mixture.
- Cook over low flame until just tender but not mushy, serve at room temperature with or without ice cream.
I love plums but never thought about eating them warm, fantastic! I did only use 6 large plums and didnt miss the dough at all. A very nice dessert to use for a dinner party also. Will try apples or pears made this way too. Made and reviewed for Pick A Chef - 2012.