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

Yield: serves 8


  • 2 cups pitted prunes
  • 2 cups armagnac
  • 1 Tbsp. butter
  • 1 Tbsp. vanilla extract
  • 6 eggs
  • 6 Tbsp. sugar
  • 1 14 cups milk
  • Pinch salt
  • 34 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.