RecipeMuncher

Over the past few weeks the farmer’s markets have been bursting with tiny black plums. Sweet, succulent and even a little tangy, the plums are ripe for eating, stewing, poaching and in this case, baking…in a clafoutis. It was only until I attempted to make this baked dessert, that I discovered that it is actually French, specifically from the Limousin region. I have always thought it was Greek. The word ‘clafoutis’ just sounds so Greek to me but then again ‘tiram (...)