The traditional clafoutis with cherrie is a must in high summer. When it gets cooler outside, we like to bake it with sweet plums and figs, then enrich it with a little finely grated tonka bean, whose sweet, intense fragrance marries perfectly with the winter fruits. Perfect for an afternoon surprise visit.
Preheat the oven to 180 °C top/bottom heat or 160 °C fan oven. Thoroughly butter an ovenproof dish. Wash the plums and figs, halve and pit the plums and quarter the figs.
Finely grate the tonka bean.
Mix the eggs, tonka bean grate and sugar vigorously, then stir in the sour cream and cream. Refine with plum water if desired.
Arrange the fruit decoratively in the mould and pour the cream on top.
Cook in the oven (centre) for approx. 40 minutes until the cream has set.
Remove the mould, sprinkle the clafoutis with icing sugar and enjoy lukewarm or cooled.