Prune Clafoutis

Clafoutis
This dessert would be great with just about any fruit, so don’t let the prune part turn you off.  I happen to love prunes just as much as the next grandmother, I mean person, and they get super caramelized and chocolatey baked with the sweet batter.  Try this at your next dinner party, and I think it will be a hit with your friends.  Not too sweet, and as for the quote below claiming no need for additional cream, I beg to differ.  While this clafoutis does not require heavy cream, my taste buds sure did approve of the addition.  Enjoy!

“Its no great surprise that the French don’t go in for the homemade desserts when superlative patisserie flaunts itself in the window of the most modest village shop.  Clafoutis Limousin is one of the few French puddings that can match any British creation.  Juicy black cherries, or in this case prunes, simmered in rum, are baked in a sweetened batter.  It is at its most delicious when eaten hot, or lukewarm about 30 minutes out of the oven.  There’s no need for additional cream, but no rules against it.”

clafoutis-cu
Living and Eating, John Pawson and Annie Bell

Serves 4-6

Prunes

2/3 cup dark rum, plus 1 tablespoon

2/3 cup water

4 tablespoons sugar or vanilla sugar

7 ounces pitted prunes

Batter

2/3 cup all-purpose flour, sifted

4 tablespoons sugar or vanilla sugar, plus extra for dusting the dish

3 medium eggs

2 cups mik

2 tablespoons unsalted butter, plus extra for greasing the dish

Confectioners’ sugar, for dusting

To make the batter, whiz the four, sugar, eggs, and milk in a blender until smooth and leave for 30 minutes.

For the prunes, place 2/3 cup rum. the water, and sugar in a small saucepan and bring to the boil.  Add the prunes and simmer for 15-25 minutes until all the liquid has been absorbed and they are coated in a sticky syrup.

Preheat the oven to 425 degrees.  Butter and 14-inch long oval gratin dish (or other shallow ovenproof dish of equivalent dimensions.) Dust with sugar or vanilla sugar, tipping out the excess.  Re-whisk the batter if necessary and the pour it into the dish.  Scatter the prunes and syrup evenly over the surface.  Dot with the butter and bake for 25-30 minutes.  When it comes out of the oven, it will be impressively puffed and golden, sinking after a few minutes.  sprinkle over the remaining tablespoon of rum.  Dust with confectioners’ to serve.