Try this easy plum dessert I used to make at Chez Panisse. It’s a cross between a cobbler and a clafoutis.
1 pound ripe plums
3 eggs, separated
¼ cup sugar, plus more for fruit
1/3 cup flour
1 teaspoon vanilla extract
Few drops almond extract
2/3 cup cream or half-and-half
Preheat oven to 350°F. Butter an 8-inch baking dish. Cut plums into half-inch slices and arrange in the baking dish. Sprinkle with sugar to taste, about 1/3 cup.
Beat egg yolks and ¼ cup sugar together until blended. Beat in flour, extracts and cream. In a separate bowl, beat egg whites to form soft peaks. Fold whites into the batter.
Pour batter over the plums and smooth to even the top. Bake in the lower level of the oven until the top is puffed and brown, 25 minutes or more. Serve warm with vanilla ice cream.