Clafoutis With Muscat Prunes Recipes

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CLAFOUTIS WITH MUSCAT PRUNES



Clafoutis with Muscat Prunes image

Provided by Tyler Florence

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

2 cups pitted prunes
1/2 lemon, juiced
1 cup Muscat or other dessert wine
5 tablespoons sugar, plus more for dusting the pie dish
Unsalted butter, for greasing the pie dish
3/4 cup all-purpose flour
Pinch salt
3 large eggs
1 1/4 cups milk
1 teaspoon pure vanilla extract
1/3 cup slivered almonds

Steps:

  • Put the prunes in a bowl, squeeze the lemon juice over the prunes, pour the Muscat over them and sprinkle with 1 tablespoon of sugar. Toss to coat and let sit for 30 minutes.
  • In the meantime, preheat the oven to 325 degrees F grease the pie dish with butter and dust with sugar. In a mixing bowl, sift together the remaining 1/4 cup sugar, flour, and salt. Add the eggs, milk, and vanilla to the dry ingredients and beat until smooth.
  • Using a slotted spoon, remove the prunes from the Muscat and arrange them in the bottom of the prepared pan. Pour the batter over the fruit and sprinkle the top with the slivered almonds.
  • Transfer the clafoutis to the oven and bake for 30 to 40 minutes, until risen and lightly firm.

PRUNE ARMAGNAC CLAFOUTI



Prune Armagnac Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
  • In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
  • Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

CLAFOUTIS OF PRUNES



Clafoutis of Prunes image

Provided by James Beard

Yield Serves 8

Number Of Ingredients 9

1 pound pitted prunes
1 cup sultana raisins
Sherry or port
3 eggs
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons flour sifted with 1/2 teaspoon baking powder
3 cups milk
3/4 cup cognac (optional)

Steps:

  • Soak the prunes and raisins in sherry or port for 8 hours.
  • Beat the eggs well and add the sugar, salt and flour-baking-powder mixture. Blend with the milk and flavor with some of the wine in which the fruits have soaked, or with cognac. Arrange the fruit in a buttered 10" baking dish and top with the batter. Bake in a 375°F. oven for 30-35 minutes, or until set.

PRUNE CLAFOUTIS



Prune Clafoutis image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

9 tablespoons softened butter
3/4 cup very finely ground blanched almonds
1 cup confectioners' sugar
4 tablespoons cornstarch
1 egg
2 egg yolks
1/3 cup granulated sugar
1 cup milk
1 pound pitted prunes, halved

Steps:

  • Use 1/2 tablespoon butter to grease a 9-inch round shallow ceramic baking dish, like a quiche pan, or a 10-inch ceramic pie plate.
  • Place all but 1/2 tablespoon remaining butter in food processor or electric mixer. Process or beat briefly until creamed. Sift together almonds and all but 2 tablespoons confectioners' sugar. Add to butter and continue to process or beat until thick and light in color. Add 1 tablespoon cornstarch. Add whole egg and process or beat well. Transfer to large bowl.
  • In a medium-size bowl, vigorously whisk egg yolks and granulated sugar together until creamy. Whisk in remaining cornstarch. Scald milk in saucepan, then add in a thin stream to egg yolk mixture, beating constantly. Transfer mixture back to saucepan and heat, whisking constantly, until thickened. Remove from heat, brush surface with remaining butter and place saucepan in bowl of ice water to cool down the mixture.
  • Heat oven to 350 degrees. When mixture in saucepan has cooled to room temperature, fold it into almond mixture in bowl. Fold in prunes.
  • Spread batter in baking dish and bake about 30 minutes, until top is lightly browned and knife inserted in center comes out clean.
  • Transfer to rack and allow to cool about 30 minutes. Sift remaining confectioners' sugar over the surface and serve.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 15 grams, Carbohydrate 90 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 1 gram

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