Pruneaux Clafoutis
The Pruneaux Clafoutis is a classic French dessert, popular in the southwestern region of France, particularly in Limousin. Traditionally made with black cherries, this rustic custard-like dessert offers a delightful twist by using prunes instead. Pruneaux, which means prunes in French, adds a rich, sweet depth to this already indulgent dish. The origins of Clafoutis reach back to the 19th century, where it was a "peasant dessert" often whipped up with ingredients from around the home. Its simplicity and comforting flavors have made it a beloved dessert not just in France but around the world.
Ingredients
- 250g Prunes
- 300ml Whole Milk
- 3 Large Eggs
- 150g Sugar
- 90g All-purpose Flour
- 1 tsp Vanilla Extract
- Pinch of Salt
- Butter for greasing the dish
- Powdered Sugar for dusting
Preparation
Preparing the Prunes
Begin by soaking the prunes in warm water for approximately 30 minutes. This will help them soften and plump up, making them more flavorful when baked. After soaking, drain and pat them dry with a paper towel.
Making the Batter
In a large mixing bowl, combine 3 large eggs and 150g sugar. Whisk vigorously until the mixture is pale and frothy. Sift the flour into the bowl, adding a pinch of salt and the vanilla extract. Gradually pour in the milk, continuing to whisk until a smooth batter forms.
Cooking Process
Preparing the Baking Dish
Preheat your oven to 180°C (350°F). Grease a 9-inch circular baking dish with butter. This not only prevents sticking but also imparts a rich flavor to the Clafoutis.
Assembling the Clafoutis
Arrange the prepared prunes evenly across the base of the buttered dish. Carefully pour the batter over the prunes, ensuring an even distribution.
Baking the Clafoutis
Place the dish in the preheated oven and set your timer for 35-40 minutes. Bake until the batter is puffed and golden, and a skewer inserted into the center comes out clean.
Cooling and Serving
Allow the Pruneaux Clafoutis to cool slightly before dusting with powdered sugar. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Enjoying the Meal
The Pruneaux Clafoutis is best enjoyed immediately after baking when it is still warm and the custard is slightly set but creamy. This dessert pairs beautifully with a glass of dessert wine or a cup of coffee, evoking the warmth and charm of a traditional French cafe. Its rich, fruity sweetness and luscious texture make it a perfect choice for dinner parties or cozy family gatherings.