Brandied Plum Clafoutis

• 4 tablespoons (1/2 stick) salted butter, melted, divided
• 1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes
• 7 tablespoons plus 1/2 cup sugar, divided
• 4 tablespoons brandy, divided
• 1/4 cup thawed frozen orange juice concentrate
• 1/2 cup (about) heavy whipping cream
• 3 tablespoons all purpose flour
• 2 large eggs

1. Preheat oven to 375u0b0F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
2. Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
3. Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
4. Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.

butter, thin, sugar, brandy, orange juice, cream, flour, eggs

Taken from www.epicurious.com/recipes/food/views/brandied-plum-clafoutis-243386 (may not work)