Clafoutis with Muscat Prunes (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 cups pitted prunes |
1/2 lemon, juiced |
1 cup muscat or other dessert wine |
5 tablespoons sugar, plus more for dusting the pie dish |
unsalted butter, for greasing the pie dish |
3/4 cup all-purpose flour |
pinch salt |
3 large eggs |
1 1/4 cups milk |
1 teaspoon pure vanilla extract |
1/3 cup slivered almonds |
Directions:
1. 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.
2. 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.
3. 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.
4. Transfer the clafoutis to the oven and bake for 30 to 40 minutes, until risen and lightly firm.
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