Mirabelle Clafoutis
Clafoutis Aux Mirabelles
Enjoy the abundance of summer fruit with our Mirabelle Clafoutis!
This heavenly dessert is like a creamy flan enveloping the goodness of ripe mirabelle plums. Mirabelle Clafoutis is a pure French summer treat. Serve it warm or chilled; either way, it's delicious. Bon appétit!
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This heavenly dessert is like a creamy flan enveloping the goodness of ripe mirabelle plums. Mirabelle Clafoutis is a pure French summer treat. Serve it warm or chilled; either way, it's delicious. Bon appétit!
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Why We Love It!
- Authentic French: Making Mirabelle Clafoutis - English for 'Clafoutis aux Mirabelles' - is like taking a culinary trip to the French countryside...
- No pitting: We love that we don't need to pit the mirabelles because it saves time! Moreover, it's tradition and part of the charm to eat around the pits and savor each bite.
- Soul Food: The creamy, custard-like texture with vanilla seeds, combined with the sweet and juicy plums, is real comfort food.
- Seasonal: It's a great way to enjoy the unique, sweet flavors of mirabelle plums at their peak.
- Easy: No advanced baking skills required!
What Is Mirabelle Clafoutis?
Mirabelle Clafoutis is a classic French pastry. Clafoutis consists of a flan-like batter made from eggs, milk, flower, sugar and sometimes other flavorings, like vanilla seeds or almond flour… This batter is typically poured over stone fruits, with black cherries being the most classic combination, and baked until set. Mirabelles are petite, golden-yellow plums renowned for their delicate sweetness and floral aroma. With a firm yet juicy texture they lend themselves beautifully to clafoutis. Mirabelle Clafoutis combines the traditional clafoutis batter with the delicious mirabelle plums!
Ingredients
Mirabelle Clafoutis
left to right top to bottom – check ‘Recipe’ below for adjustable quantity info
- Mirabelle Plums: Choose firm yet soft to the touch plums with a vibrant golden-yellow color.
- Amaretto: Liqueur with a rich almond flavor.
- Flour: Use plain baking flour.
- Vanilla Bean: Super fresh.
- Butter: Good quality, we use salted butter.
- Powdered sugar
- Eggs: Fresh & large.
- Granulated Sugar
- Whole Milk
How To Make Mirabelle Clafoutis
Preheat
Preheat your oven to 350°F / 180°C.
Scrape The Vanilla Seeds
Cut the vanilla bean in half lengthwise and scrape out the vanilla seeds from both halves using the back of a knife.
Combine & Whisk
Combine the granulated sugar, vanilla seeds and eggs. Whisk vigorously until thoroughly blended. Add the flour, amaretto and milk and continue whisking until the mixture is smooth and homogeneous. Make sure there are no lumps.
Coat The Plums
Place half of the butter in a large microwave-safe bowl and microwave it on high until melted. This should take no more then 20 seconds. Add the unpitted plums to the bowl and stir until they're all coated with butter.
Grease The Baking Pan
Grease a 10" / 25 cm baking pan with the rest of the butter. Dust the pan with powdered sugar, then shake the pan to distribute the sugar evenly. Discard any excess sugar that did not stick to the butter.
Assemble
Place the plums evenly in the pan and carefully pour in the batter. Make sure the plums are not covered by the batter.
Bake
Bake for about 35 minutes until golden brown, caramelized and just set. Enjoy warm or let it cool down further, if you can resist... Dust your Mirabelle Clafoutis lightly with powdered sugar!
Serving Tips & Pairings
- Herbs: We add a touch of fresh oregano leaves or lavender flowers for an instant warm French summer day feeling.
- Whipped Cream: Serve it with a dollop of whipped cream and a spoon of Plommonmarmelad. You’ll love it!
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream is delicious with warm Mirabelle Clafoutis and creates a delightful contrast in temperature and texture.
- Fresh Berries: Garnish with a handful of fresh berries such as raspberries or strawberries to add a pop of color and freshness.
- Almond: Toasted almond flakes or powder sprinkled over the clafoutis add a nutty crunch.
- Drinks:
- White grape juice enhances the fruitiness of Mirabelle Clafoutis, while flowery teas like chamomile or jasmine pair beautifully. Limonata is also a perfect match!
- Pair it with a sweet dessert wine like Sauternes or Riesling… or a sip of amaretto!
Substitutions & Variations
- Fruit: Substitute mirabelles for all kinds of plums and stone fruit, raspberries, blueberries or the traditional cherries!
- Amaretto: Swap Amaretto for almond essence or almond flour for a non-alcoholic version.
- Vanilla Seeds: Change fresh vanilla seeds and bean for vanilla essence or use vanilla sugar instead of granulated sugar.
- Holiday: Replace mirabelles and vanilla for sliced apples and cinnamon to create a delightful wintertime version, perfect for sharing during Thanksgiving and Christmas.
- Savory: Omit the sugar and vanilla and swap plums for cherry tomatoes or roasted vegetables. Add cheese, such as Gruyère, Comté, Cheddar or goat cheese. Serve with a light salad as appetizer, side dish or as a meal on its own.
FAQs
Although it somewhat resembles a tart, it is usually not considered a traditional French ‘tarte’ but rather a pastry or pudding.
It really just depends on what you like best. Served warm or on room temperature, Mirabelle Clafoutis has a soft, creamy texture and is often enjoyed with whipped cream or ice cream. Cold it becomes firmer and more cake-like, but it’s equally delicious!
The pits of mirabelles add a subtle almond-like aroma to the clafoutis during baking. However, pitting the mirabelles can make it easier for children or those who prefer not to eat around the pits. It’s all about personal preference!
Bury the leftover vanilla bean in a jar of sugar to create fragrant vanilla sugar. Use it in baking or sprinkle on top of desserts!
Once cooled, you can cover Mirabelle Clafoutis tightly with plastic wrap or aluminum foil and store it in the refrigerator. It can be stored in the fridge for up to 2-3 days. We don’t recommend freezing it.
Recipe
Mirabelle Clafoutis
Ingredients
- 500 g mirabelle plums
- 50 ml amaretto
- 125 g flour
- 1 piece vanilla bean
- 50 g butter - salted
- 50 g powdered sugar
- 4 pieces eggs - large eggs
- 100 g granulated sugar
- 250 ml whole milk
Instructions
- Preheat your oven to 350°F / 180°C.
- Cut the vanilla bean in half lengthwise and scrape out the vanilla seeds from both halves using the back of a knife.
- Combine the granulated sugar, vanilla seeds and eggs. Whisk vigorously until thoroughly blended. Add the flour, amaretto and milk and continue whisking until the mixture is smooth and homogeneous. Make sure there are no lumps.
- Place half of the butter in a large microwave-safe bowl and microwave it on high until melted. This should take no more then 20 seconds. Add the unpitted plums to the bowl and stir until they're all coated with butter.
- Grease a 10" / 25 cm baking pan with the rest of the butter. Dust the pan with powdered sugar, then shake the pan to distribute the sugar evenly. Discard any excess sugar that did not stick to the butter.
- Place the plums evenly in the pan and carefully pour in the batter. Make sure the plums are not covered by the batter.
- Bake for about 35 minutes until golden brown, caramelized and just set. Enjoy warm or let it cool down further, if you can resist... Dust lightly with powdered sugar!
Notes
- Mirabelle Plums: Choose firm yet soft to the touch plums with a vibrant golden-yellow color.
- Amaretto: Liqueur with a rich almond flavor.
- Flour: Use plain baking flour.
- Vanilla Bean: Super fresh.
- Butter: Good quality, we use salted butter.
- Powdered sugar
- Eggs: Fresh & large.
- Granulated Sugar
- Whole Milk
Nutrition
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