I hope you enjoy this simple yet decadent, classic French dessert I infused with some, no surprise, Indian cardamon. I confess I made this clafoutis just in time for Rosh HaShanah and went directly for dessert before dinner, not once but twice. I wish you could see IRL (in real life) the pudding-like consistency and how during the baking process the plum's skin bled fuscia red into the yellow flesh. This clafoutis version has subdued intricate textures and colors and a sensational flavor. I baked it within a week four times for different holiday parties and entertaining at home. Super easy to whip together in literally moments time.
While some of the lunches in this series were with my friend Jeanne, the others were my outings with my hubby Jonathan. Same difference both names begin with the letter J, ahahaha. I am looking forward to my renewed DC food explorations with Jeanne this fall after our summer hiatus. This summer Jeanne has been out of town mostly and entertaining her brood of three.