Plum cafloutis

Yield: 8 servings

Measure Ingredient
1½ pounds Small red plums; washed, pitted,
\N \N And quartered
2 \N Tablsepoons Kirsch liquor
6 tablespoons Sugar
1 cup Flour
⅛ teaspoon Salt
3 \N Whole Eggs; beaten
1 cup Milk
2 tablespoons Butter
\N \N Confectioners' sugar

Preheat oven to 350 degrees. Drain cleaned and pitted plums in a strainer, place in a bowl and sprinkle with the liquor and 2 tablespoons sugar. Allow to macerate while you prepare the reamining ingrediednts. Combine the remaining sugar, flour, salt, beaten eggs and milk in a large bowl and whisk to create a smooth pancake-like batter. Butter the inside of a white, porcelain, fluted baking dish. Place the plums in neat concentric cicles in the baking dish. Pour the batter over the plums and place the dish into the oven. Bake for 35 to 40 minutes until the top is browned and the batter has completely set. Remove from the oven and allow to cool for 20 minutes, dust with confectioners' sugar and serve. This recipe yields one 10-inch baking dish, 1½ inches deep, about 8 to 10 portions.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C18 broadcast 04-24-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Similar recipes