Prune Clafoutis

Name: Prune Clafoutis
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups pitted prunes; 2 cups armagnac; 1 Tbsp. butter; 1 Tbsp. vanilla extract; 6 eggs; 6 Tbsp. sugar; 1 1 ⁄ 4 cups milk; Pinch salt; 3 ⁄ 4 cup flour; Confectioners' sugar (optional)

Serves
serves 8

Prunes add an intriguing potency to this variation of a traditional French clafoutis.

Ingredients

2 cups pitted prunes
2 cups armagnac
1 Tbsp. butter
1 Tbsp. vanilla extract
6 eggs
6 Tbsp. sugar
1 ¹⁄₄ cups milk
Pinch salt
³⁄₄ cup flour
Confectioners' sugar (optional)

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Instructions

Step 1

Marinate prunes in armagnac overnight, or longer, if you like. Drain prunes, reserving armagnac marinade.

Step 2

Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, 2 tbsp. of the armagnac marinade, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

Step 3

Pour batter into buttered skillet, then distribute prunes evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.