23
Plum Clafoutis with Pirckly Pear Liqueur
INGREDIENTS
500g plums, cut in half with stone
removed
50g caster sugar
2 – 3 tbsp prickly pear liqueur
Batter
15g strong plain flour
70g ground almonds, very lightly
toasted
100g caster sugar
250ml double cream
120g eggs
60g egg yolks
1 vanilla pod, split and scraped
Vanilla ice cream
METHOD
1. Sift the and ground almonds into a large bowl, the stir in the
sugar, beat the cream, eggs and egg yolks together with the vanilla
seeds, and stir into the flour and sugar.
2. Whisk well to obtain a smooth paste.
3. Add the vanilla pod, then leave to rest for a day in the fridge
before using.
4. To prepare plums, gently mix the plums, sugar and prickly pear
liquer, if using, in a bowl.
5. Cover and leave to macerate for 2 hours.
6. Pre heat oven to 180°C.
7. Grease a shallow 20cm round ovenproof dish with a little butter.
8. Stir in the plums together with their juices (leave some for later)
in the batter.
9. Spoon in the batter around the plums and bake for 20-25 mins.
10. Serve with ice cream and some of the macerated juices.
