I've made Marian Burros' plum torte using apricots and the tartness of the apricots is a nice counterpoint to the sweetness of the torte,
https://food52.com/recipes/24469-marian-burros-plum-torte
I'm thinking of just dehydrating them I've never heard of clafoutis my wife's a veggie so bought them on sale with blueberries&strawberries i'm using the food 52 blueberry recipe for those
They're good in a Clafoutis - you can switch them out for the fruit in one of the recipes on this site, e.g: https://food52.com/recipes/167-cherry-clafoutis or https://food52.com/recipes/3231-clafoutis-aux-framboises or any clafoutis recipe you like. They'd also be great to use instead of plums in this Dorie Greenspan cake: http://www.thewednesdaychef.com/the_wednesday_chef/2007/09/dorie-greenspan.html (very similar to my mother's plum cake!)
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