(clafouti is a French dessert that is sort of like a custard)
4-5 ripe plums (or the equivalent in weight of peaches
1/2 c. sugar
nectarines, berries, cherries or any combination)
1/8 tsp. salt
1 c. Riesling or other sweet, fruity wine
1/2 c. flour
5 Tbsp. butter
1 c. milk or soy milk
4 eggs
1 Tbsp. vanilla
Preheat oven to 325 degrees. Butter a 2-quart baking dish. Cut fruit into 1/4-inch wedges (or pit and halve cherries) and macerate in a bowl with the wine for 15 minutes. Leave peels on fruit - they add to a colorful presentation. Melt butter in a medium-sized pot over low heat. Remove from heat and cool slightly. Whisk in eggs, sugar, salt. Whisk in flour until combined well. Whisk in, until smooth, milk butter, vanilla, and 1/4 C. wine from the fruit mix. Transfer fruit to bottom of baking dish using a slotted spoon. Pour batter over fruit (fruit will float to top). (The rest of the wine the fruit soaked in can now be used for sangria or just sipped straightaway!) Bake in upper third of the oven until puffed and set in the center, 55-60 minutes. Transfer clafouti to a rack to cool. Serve warm or at room temperature.
Submitted by member Lailah Robertson