My Pick for Sweet Melissa Sunday! Sweet Pear Clafoutis With Almonds

 It's another wonderful day to bake with my fun Sweet Melissa Sunday baking group!

Today it is my turn to host the recipe! I new Aug.29 would be a busy time for most of us with going back to school and wrapping up the summer. I wanted to pick something super easy but tasty. I have made one other Clafoutis and I loved it.

This recipe did not disappoint! It was so easy to throw together and tasted good!

Here is the recipe. I did change a few things. Instead of the plums I used pears. In place of the orange zest I used lemon zest.

Recipe from The Sweet Melissa Baking Book by Melissa Murphy

Sweet Plum Clafoutis With Almonds

For the Claoutis

6 large eggs

3/4 cup sugar

1/3 cup all-purpose flour

1 tbsp freshly grated orange zest(I used lemon zest)

1/2 tsp almond extract(don't leave this out)

3/4 cup heavy cream

3/4 cup whole milk

3 tbsp sliced blanched almonds

Confectioners' sugar, for dusting

For the Plums(or fruit of your choice, I used pears)

3 tbsp. unsalted butter

1/4 cup sugar

1/4 tsp ground cinnamon

10 small Italian plus(or fresh prunes) or 5 medium plums, sliced into eights

Before you Start:

Position a rack in the center of your oven.Preheat the oven to 350*F.

To make the batter:

In a medium bowl, whisk together the eggs, sugar, flour, zest, almond extract, heavy cream and milk until smooth.

To make the Plums:

In a 10 inch cast iron skillet set over med. heat, melt the butter. Stir in the sugar and cinnamon cook until just bubbly. Stir in the plums and saute' until tender, but not yet losing their skins, stirring gently all the while. remove from the heat.

To Complete the Clafoutis

When the plums have stopped bubbling, gently stir in the batter. Sprinkle the almonds around the outside edge of the pan. Bake for 30 min. or until pouffed and golden. Sprinkle the edges with contectioners' sugar.

The clafoutis is best eaten the day it is made. Serve warm cut into wedges and topped with a dollop of sweetened creme fraiche or sour cream.

If you do not have a cast iron skillet cook the plums in a saute or frying pan, transfer the cooked fruit to any lightly buttered ovenproof baking dish, pour the batter over, and finish in the oven.

Thank you for baking with me this week!