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']
Preheat oven to 375°F. 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.
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.
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.
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
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