Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it's simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there's no fresh fruit around.
If you like, pour the reserved rum in a small saucepan, bring to a boil, and reduce to about 2 tablespoons. Let the reduction cool completely then fold into 2 cups whipped cream to serve alongside the clafoutis.
- 1⁄3 cup (2 oz.) golden rasins
- 1⁄2 cup (3 oz.) dried apricots, cut into quarters
- 1⁄2 cup (3 oz.) dried figs, stemmed and cut into quarters
- 1 cup dark rum
- Unsalted butter, for greasing
- 3⁄4 cup (5 1/4 oz.) sugar, plus more for the pan
- 1⁄4 cup unsulphured molasses (not blackstrap)
- 5 large eggs, at room temperature
- 1⁄2 vanilla bean, seeds scraped
- 1 1⁄2 cups (6 3/4 oz.) all-purpose flour
- 1 tsp. kosher salt
- 2 cups half-and-half
- Confectioners’ sugar, to garnish
- Whipped cream, for serving