Pluot Clafouti

Pluots (aka plumcots) are a cross between plums and apricots, and feature the best of both fruits: intense flavour, meaty texture, delicious sweetness. They are not genetically engineered, but are the product of cross-breeding. (The makeup is typically 70 per cent plum and 30 per cent apricot.)

A clafouti is an oven-baked crepe that is a great dessert any time but especially when you don't want to spend much time in the kitchen. Garnish with lemon balm if you have some in the garden.


  • 3 eggs
  • 1/2 cup granulated sugar plus 2 tablespoons
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 12 ounces (375 grams) pluots
  • 2 tablespoons brandy
  • 2 tablespoons icing sugar


Beat together eggs and ½ cup sugar. Add flour, salt, milk, vanilla and 1 tablespoon butter. Process until smooth. Allow mixture to sit for 30 minutes while pluots marinate (see below). Whisk together before pouring over fruit.

Halve pluots, remove pits and cut into eighths. Toss with remaining 2 tablespoons sugar and pour over brandy. Marinate for 30 minutes.

Preheat oven to 425 F.

Brush an 8- or 9-inch skillet or a quiche pan with remaining 1 tablespoon butter. Lay pluots cut side down in dish, pressing them close together. Pour marinating juices over them and top with batter.

Bake for about 15 minutes, lower heat to 375 F and bake for 15 to 20 minutes longer or until slightly puffed but still wiggly in centre. Sprinkle with icing sugar just before serving. Serve warm. Serves 4 to 6.