recipe and photo from here

We have just woken  up to a very chilly 10 dgrees this morning so my plan is to start baking while it is cool.

Most of the plums have been eaten but I have enough to make a clafoutis. I have quite a few French clafoutis recipes but they are allthe same and I like the idea of using a bit of brandy and the almonds which makes this recipe stand out from the crowd.

Ingredients
1 Tbs. sliced almonds7 Tbs. granulated sugar1 oz. (2 Tbs.) unsalted butter; more for the pie plate12 oz. (3 to 5 medium) red or black plums, pitted and quartered1 Tbs. brandy1 Tbs. amaretto1-1/2 oz. (1/3 cup) unbleached all-purpose flour1/4 tsp. table salt3 large eggs3/4 cup whole milk1/4 cup heavy cream1 tsp. pure vanilla extractConfectioners? sugar for dusting Preparation Position a rack in the center of the oven and heat the oven to 350°F.Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat ...