Clafoutis With Muscat Prunes Food

PRUNE ARMAGNAC CLAFOUTI

Prune Armagnac Clafouti image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter, at room temperature
Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

CLAFOUTIS OF PRUNES

Clafoutis of Prunes image

Provided by James Beard

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 pound pitted prunes
1 cup sultana raisins
Sherry or port
3 eggs
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons flour sifted with 1/2 teaspoon baking powder
3 cups milk
3/4 cup cognac (optional)

Steps:

Soak the prunes and raisins in sherry or port for 8 hours.
Beat the eggs well and add the sugar, salt and flour-baking-powder mixture. Blend with the milk and flavor with some of the wine in which the fruits have soaked, or with cognac. Arrange the fruit in a buttered 10" baking dish and top with the batter. Bake in a 375°F. oven for 30-35 minutes, or until set.

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