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