Saveur

SERVES 8

Prunes add an intriguing potency to this variation of a traditional French clafoutis.

2 cups pitted prunes
2 cups armagnac
1 tbsp. butter
1 tbsp. vanilla extract
6 eggs
6 tbsp. sugar
1 1⁄4 cups milk
Pinch salt
3⁄4 cup flour
Confectioners' sugar (optional)

1. Marinate prunes in armagnac overnight, or longer, if you like. Drain prunes, reserving armagnac marinade.

2. Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, 2 tbsp. of the armagnac marinade, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet, then distribute prunes evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.

This article was first published in Saveur in Issue #27