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Rise and shine

17.05.12

Clafoutis of spiced plums and vanilla

Recipe serves four

For the fruit

4 or 5 red plums depending on size (you can substitute with pears of you wish)

200ml red wine

200ml water

200g caster sugar

Half a cinnamon stick

A star anise

4 cloves

A camomile tea bag

Juice of half an orange

For the batter

2 free-range eggs

45g caster sugar plus some extra for lining the dish

Half a tsp of vanilla extract, or the seeds scraped from a vanilla pod

20g unsalted butter plus some extra for greasing the dish

20g plain flour

50ml whole milk

75ml double cream

A small pinch of salt

A level teaspoon of light brown sugar to finish and a pinch of ground cinnamon (optional)

1. Prepare the fruit in advance. This can be done a day or two beforehand and stored in the fridge. Place the wine in a medium-sized pan and bring to a simmer. Continue to simmer for two minutes then remove from the heat. Add all the other ingredients except the plums and allow the sugar to dissolve, then return to the heat to rewarm for three or four minutes. Remove from the heat, cover with a lid and stand to infuse for 30 minutes. Pass through a sieve into a clean pan, reserving the liquid and discarding the spices. Reheat the liquid so it is hot but not simmering. Cut the plums in half and remove the stones then place the halves into the hot liquid and poach for just long enough to soften the fruit. Turn off the heat and leave the fruit to cool in the pan. Once cold, lift out the fruit and cut into wedges, then into 1cm pieces. Store in the cooking liquid until needed.

Source: Herald Scotland

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