Gascon Clafoutis With Prunes

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A rich, wine-infused French custard dessert featuring tender prunes
Gascon Clafoutis With Prunes recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This elegant Gascon clafoutis transforms humble prunes into a luxurious dessert through the power of Armagnac soaking and a silky egg custard. The prunes are steeped in sweet brandy, infusing them with deep, complex flavors that contrast beautifully with the light, airy batter. The result is a warm, comforting dish with a tender crumb and intense fruitiness. Perfect for a romantic dinner or a sophisticated weekend breakfast, it requires minimal effort but delivers maximum impact. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for a truly memorable treat.

Gascon Clafoutis With Prunes recipe image
Print Recipe
0 Add to Favorites

Gascon Clafoutis With Prunes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 53.8

Description

This elegant Gascon clafoutis transforms humble prunes into a luxurious dessert through the power of Armagnac soaking and a silky egg custard. The prunes are steeped in sweet brandy, infusing them with deep, complex flavors that contrast beautifully with the light, airy batter. The result is a warm, comforting dish with a tender crumb and intense fruitiness. Perfect for a romantic dinner or a sophisticated weekend breakfast, it requires minimal effort but delivers maximum impact. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for a truly memorable treat.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200°C).
  2. Place pitted prunes in a bowl and cover with Armagnac. Let soak for at least 30 minutes, or up to several hours.
  3. Melt 2 tablespoons of butter and brush the bottom and sides of a 9-inch baking dish or individual ramekins.
  4. Drain the prunes, reserving the soaking liquid. Arrange the prunes evenly in the prepared dish.
  5. In a large bowl, whisk together eggs and sugar until pale and slightly thickened.
  6. Add flour to the egg mixture and whisk until smooth.
  7. Slowly whisk in milk and vanilla extract. Stir in the reserved prune-soaking liquid.
  8. Pour the batter over the prunes in the baking dish.
  9. Dot the top with the remaining 4 tablespoons of butter, cut into small pieces.
  10. Bake for 35-40 minutes, or until the clafoutis is puffed, golden brown, and a knife inserted into the center comes out clean.
  11. Let cool for 5 minutes before serving warm. Dust with powdered sugar if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 53.8kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 48.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking Time: For deeper flavor, soak the prunes in Armagnac overnight in the refrigerator.

Substitutions: If Armagnac is unavailable, use dark rum, brandy, or even strong black tea.

Storage: Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Variations: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

Serving: Serve immediately while warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.

Keywords: clafoutis, prunes, armagnac, french dessert, baked custard, fruit cake, pudding, gascony, brandy soaked, vegetarian dessert, easy baking, warm dessert, vanilla ice cream, breakfast treat, weekend baking, rich flavor, custard base, fruit infusion, classic recipe
Recipe Card powered by WP Delicious

Leave a Comment