Fruits of my labors

Julia Child was known for drinking wine while she cooked. Perhaps that's why she was in the habit of leaving things in the oven for about five minutes too long. Take a look at Julia Child & Company, which shows photos of actual food cooked on her show, and you'll see that most of her pastries are a little scorched.

With this in mind, I would like to amend the recipe for clafoutis that appears in Mastering the Art of French Cooking, Vol. 1. A clafoutis should remain in the oven for 55 minutes, not an hour.

Anyhow, I don't mind that my plum clafoutis turned out just a tad too brown. Redolent of cognac, bubbling with purple juice, eggy and slightly sweet...oh my, it takes all my strength to keep from eating the entire thing.