Greengage (Reine Claude) Plums

Today’s recipes include a Greengage Plum Flaugnarde (which is a clafoutis made with something other than cherries), also known as Reine Claude or la bonne reine plums. They originated as wild fruit in Asia Minor (according to wikipedia), became popular in France for their ability to make desserts delicious then made their way to England in the 1700’s and on to the US. Since this is a route some of my family took, who knows maybe my ancestors had a hand in delivering them to me in more ways than one. What I do know is that these little beauties come by way of my cousin’s yard, which used to be our great uncle’s yard and they are positively delicious.

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I am so excited about this, as you will probably note from all the info and photos for this project. I just wish I had more to play with this year.

The recipe originally comes from Scrumpdillyicious, with some adjustments.

Greengage Flaungarde

Serves 8-10

1# greengage plums, halved and pitted
3 Tbsp butter melted
6 Tbsp sugar
3 eggs
1 1/3 cups whole milk
2/3 cup all purpose flour
2 tsp vanilla extract
1/4 tsp salt
2 Tbsp icing sugar for dusting

Preheat oven to 375°F. Butter a 9″ pie pan, and sprinkle with sugar. Arrange the plum halves with cut side down, in a decorative pattern, until they cover the entire bottom of the pan. Sprinkle 2 tablespoons of sugar over the top of the plums.

In a food processor, combine the remaining sugar, eggs, butter, milk, flour, vanilla, and salt. Process until smooth for about 2 minutes. Pour over the plums in the pan evenly.

Bake for 45-60 minutes, until firm, puffed and nicely golden around the edges. Remove the flaugnarde from the oven, and allow it to cool, about 30 minutes (this is VERY IMPORTANT). Serve at room temperature, dusted with powdered sugar.

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Arrange the plums however you like, little soldiers works well for these. I didn’t let them macerate in the sugar, but I will next time. A splash of spirits would be tasty here too.

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Pour the batter over the plums. Some recipes say to pour the batter in and lay the fruit on top, I hardly see the point, they’ll float no matter what. Julia Child’s recipe says to bake part of the batter, then add the fruit and the rest of the batter.

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I should have taken the before picture from this angle, but you can see if about doubled in size once it was cooked.

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Reine Claude Flaungarde

I was too excited to let it cool enough so this is a bit runny, but it was tasty. I’m pretty sure when we eat the rest tomorrow we’re gonna enjoy it even more.

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