Plum Flognarde
Plums are among my absolute favorite fruits, from white to the darkest red or black. I especially like the Italian prune plum variety, the dark-blue-almost-black kind that are long and tapered at each end. They are more firm than the common round plums and are ideal for baking. They are also the plums used for making dried prunes. The best part about them is their freestones: The pits separate easily from the flesh unlike most plums. So for a recipe like this, freestone plums are a requirement to make pitting that much easier and less messy. Baked any which way, these prune plums will reward you with wonderful flavor and runny purple juice. With plums I had purchased at the Tucker Square Greenmarket last week, I decided to make a country-style dessert, a flognarde. Originating from the Limousin region of France, flognarde is a fruit dessert made with a thin crêpe-like batter that when baked resembles a custard. When made with cherries it is called a clafoutis, but when made with ...
