Saying that my college years were rough would be like saying that these Plum Clafoutis are O.K. Vast understatements. It just won’t cut it.
For four straight years I summoned the energy (from where it came I do not know) to work a full time true blue-collar job while going to school. Time was precious. A very delicate balance held everything in place and when one thing tilted off kilter, my sanity was at risk.
With that part of my life behind me, I have been able to rediscover space. How I functioned so long without it I do not know. But now I can never go back.
Space between appointments. Space found in the kitchen. Healing space found on a yoga mat. Space at night to properly floss or to pluck that wack eyebrow hair. And space to stop panicking.
It is in Space that we find our Truth.
So I’m getting out of dodge…..for the weekend. To step away from the everyday routine and get rattled by something new. But while I’m gone, I really hope you make this extraordinary breakfast dessert hybrid, Plum Clafoutis. Cinnamon glazed plums cloaked in a smooth custard-like souffle. While in the oven it expands and poofs. But while cooling, it magically exhales and falls into a dense treat that will beg to be eaten.
Plum Clafoutis adapted from The Sweet Melissa Baking Book
Plums
3 Tablespoons Salted Butter
1/4 Cup Sugar
1/2 Teaspoon Cinnamon
20 small Italian Plums, or 10 black plums (or pears!!!) halved
Clafoutis
6 eggs
3/4 cup sugar
1/3 Cup Flour, sifted
1/2 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
3/4 Cup Heavy Cream
3/4 Cup Whole Milk
Slivered almonds
Directions
Plums
In a skillet melt your butter. Add your sugar and Cinnamon and stir to incorporate. Add your fruit to the bubbling mixture. Stir and cook until tender and the color begins to change, about 5 minutes. Remove from heat.
Clafoutis
Mix your sugar and eggs until creamy. Add your milks and extracts. Mix until incorporated. Now slowly mix in your dry ingredients. Mix until incorporated. There may be a few tiny clumps, but that’s ok.
Assembly.
Take 6-8 small oiled ramikens (or a larger dish), and evenly distribute the plums among them. Now pour the clafoutis mixture over the plums, until the ramiken is about 3/4 of the way filled. Bake at 350 degrees for about 20 minutes, or until poofed and slightly jiggly. If you would like, half way through sprinkle a tablespoons worth of slivered almonds on top of each clafoutis and continue baking.
Allow to cool and then eat!
All pictures were taken by Evan Lentz, a man who thinks that the last few posts have been too “deep”. Meh.
I promised myself that my reward would be appreciation for space. Space in a day to rediscover myself. Space in the morning to floss my teeth properly. Space to write music and sing.
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