Plum Flaugnarde

Ever heard of flaugnarde? No? I am sure most of you have already made it many times. After all it is the same dessert as a clafoutis. Well, almost. The batter is the same, but if it is not made with cherries it is called flaugnarde and not clafoutis. I didn't know this until now. I baked my first cla...excuse me ;) flaugnarde about 2 years ago with rhubarb. If I am not mistaking I haven't ever had one with cherries. Although, last weekened I bought the last bunch of local cherries of this summer from my greengrocer, but those didn't survive a day. So, I decided to use plums instead, and to give it a tiny kick, I poched them in a spicy syrup before baking. I didn't want to use too many flavours, so I only added star anise, clove and cinnamon to the syrup, but feel free to pimp it with further spices such as sichuan pepper, or fresh ginger.


Ingredients:
6 plums
100 g sugar
1 star anise
3 cloves
1 piece of cinnamon stick
2 eggs
80 g flour
80 g butter
60 g sugar
150 ml milk


Bring to sugar with 200 ml water and the spices to the boil, remove it from the heat and put the plums into the syrup. Let it stand for about 10 minutes. Preheat oven to 180°C. Melt butter and let it cool. Butter 4 oven-proof forms. Peel and slice the plums and put it on the bottom of the form. Whisk the eggs slightly with a fork and stir in the flour. Stir in the butter, the sugar and the milk at the end. Pour it over the plums and bake for 20-25 minutes. Serve with cinnamon sugar.