A hole in my kitchen ...but none in my heart

Now I'm trying to figure out main dishes to make using only the oven or our handy plancha. If you have a good casserole recipe, I'd love to have it. Sadly, most of the recipes I have for the oven are desserts. Here's another recipe for you to try out with all these wonderful fruit.

Clafouti aux Prunes (Plum clafouti)
This recipe can be done with just about any fruit. Choose the liqueur or alcohol that you use to marinate the fruit to compliment the flavor.

Ingredients:
750 grams of fruit (here plums -- mirabelle)
2-3 Tablespoons of alcohol or liqueur (I used a mirabell "goutte" meaning "drop" which is distilled fruit alcohol)

100 grams flour
A pinch of salt
4 eggs
150 grams sugar
75 grams butter
40 cl. milk
25 grams sugar for topping

Wash and pit the plums. Put into a bowl and stir in the alcohol. Let marinate for 2 hours or overnight.

Heat the oven to 180°C or 360°F. Melt 50 grams of butter and set aside. Use the rest of the butter for the pan. Sift the flour and salt together in a large bowl. Make a little indentation and put in the eggs. Mix thoroughly then add the melted butter and sugar. Mix again thoroughly. Add the milk in slowly, then fluff up the mixture using a wire whisk. The more air in the mixture, the better it will be.

Put the plums in the pan with any juice. Pour the mixture carfully over the fruit so as not to move the fruit around. Bake for 30 minutes, take out and sprinkly the sugar over the top. Return to oven for another 15 minutes. The clafouti will be very fluffy but will sink down quickly. Eat after it's cooled down.