PLUM GOOD DESSERT

Clafouti. Kla-foo-TEE.

If the sound of the word, like a phrase in a nonsense verse, doesn`t make you laugh, the flavor of this dessert should surely put a smile on your face. It`s delicious. Clafouti is a rustic French sweet consisting of fresh fruit baked in a batter.

The texture of the dish varies with the cook. Sometimes clafouti has a custard-like consistency; other times it`s more like an upside-down cake.

Regardless, clafouti delivers maximum taste for minimal effort. There`s no sifting, beating or folding to do. Just whisk together eggs, sugar, cream or milk and flour, pour over fresh fruit and bake.

The French often add a little brandy or liqueur to bring out the sweetness in the fruit. It`s optional. And although cherries are most often used in France, you can vary the fruit according to your preference.

The following version calls for Asian plums that are larger and tarter than the European varieties. Serve this warm from the oven with a scoop of ice cream and you`ll be as happy as little Jack Horner.

PLUM CLAFOUTI

2 eggs and 1 yolk

1/4 cup granulated sugar

1/2 cup half and half

1 tablespoon brandy, optional

6 tablespoons flour

Dash salt

2 cups sliced pitted Asian plums (6 plums)

1/4 cup minced candied ginger

Powdered sugar

Whisk together eggs, yolk, granulated sugar, half and half and brandy. Stir in flour and salt.

Scatter plums and ginger in bottom of 8-inch round pan. Pour on egg mixture.

Bake at 350 degrees until clafouti is puffed and firm, 40 minutes. Remove from oven. Sprinkle with powdered sugar. Set aside 10 minutes. Cut in half and serve warm. Makes 2 servings.

(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,`` Barron`s.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

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Author: Bev Bennett