Clafoutis With Muscat Prunes Recipes

PLUM CLAFOUTI

Plum Clafouti image

A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!

Provided by GibsonsGirl

Categories World Cuisine Recipes European French

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

6 tablespoons white sugar, divided
14 Italian prune plums, halved and pitted
3 eggs
1 ⅓ cups milk
⅔ cup all-purpose flour
1 ½ teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
½ teaspoon ground cinnamon
2 tablespoons confectioners' sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g

PRUNE ARMAGNAC CLAFOUTI

Prune Armagnac Clafouti image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

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.

PRUNE CLAFOUTIS

Prune Clafoutis image

Provided by Florence Fabricant

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

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

CLAFOUTIS OF PRUNES

Clafoutis of Prunes image

Provided by James Beard

Yield Serves 8

Number Of Ingredients 9

Ingredients

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.

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