Prune Clafoutis Food

PRUNE CLAFOUTIS

Steps:

• Use 1/2 tablespoon butter to grease a 9-inch round shallow ceramic baking dish, like a quiche pan, or a 10-inch ceramic pie plate.
• Place all but 1/2 tablespoon remaining butter in food processor or electric mixer. Process or beat briefly until creamed. Sift together almonds and all but 2 tablespoons confectioners' sugar. Add to butter and continue to process or beat until thick and light in color. Add 1 tablespoon cornstarch. Add whole egg and process or beat well. Transfer to large bowl.
• In a medium-size bowl, vigorously whisk egg yolks and granulated sugar together until creamy. Whisk in remaining cornstarch. Scald milk in saucepan, then add in a thin stream to egg yolk mixture, beating constantly. Transfer mixture back to saucepan and heat, whisking constantly, until thickened. Remove from heat, brush surface with remaining butter and place saucepan in bowl of ice water to cool down the mixture.
• Heat oven to 350 degrees. When mixture in saucepan has cooled to room temperature, fold it into almond mixture in bowl. Fold in prunes.
• Spread batter in baking dish and bake about 30 minutes, until top is lightly browned and knife inserted in center comes out clean.
• Transfer to rack and allow to cool about 30 minutes. Sift remaining confectioners' sugar over the surface and serve.

CLAFOUTIS WITH MUSCAT PRUNES

Steps:

• Put the prunes in a bowl, squeeze the lemon juice over the prunes, pour the Muscat over them and sprinkle with 1 tablespoon of sugar. Toss to coat and let sit for 30 minutes.
• In the meantime, preheat the oven to 325 degrees F grease the pie dish with butter and dust with sugar. In a mixing bowl, sift together the remaining 1/4 cup sugar, flour, and salt. Add the eggs, milk, and vanilla to the dry ingredients and beat until smooth.
• Using a slotted spoon, remove the prunes from the Muscat and arrange them in the bottom of the prepared pan. Pour the batter over the fruit and sprinkle the top with the slivered almonds.
• Transfer the clafoutis to the oven and bake for 30 to 40 minutes, until risen and lightly firm.

CLAFOUTIS OF PRUNES

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.