Prune & Almond Clafoutis
This wonderfully simple country French dessert is a fine showcase for fresh or dried fruit--plums, prunes, peaches, or cherries. The batter, much like a pancake batter, takes just seconds to mix in the blender. You can substitute Port or another sweet dessert wine for the Madeira.
  • 6 ounces pitted prunes
  • 1/2 cup Madeira
  • 3/4 cup milk
  • 6 tablespoons light brown or turbinado sugar
  • 1 whole large egg
  • 2 large egg whites
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/3 cup flour
  • 1/2 cup blanched almonds

1. In a small saucepan, combine prunes and Madeira. Cover and cook over medium-low heat 10 minutes or until prunes are tender. With slotted spoon, transfer prunes to a bowl to cool.

2. Pour Madeira into a blender and add milk, 3 tablespoons of sugar, the whole egg, egg whites, almond extract, and salt; and process briefly to blend. Add flour and blend well.

3. Preheat oven to 350°F. Butter 9-inch pie plate.

4. Place an almond in cavity of each pitted prune. Arrange prunes on bottom of prepared pie plate. Pour batter over prunes and sprinkle with remaining 3 tablespoons sugar. Bake 30 to 40 minutes, or until clafoutis has puffed and browned. A knife inserted at center should come out clean when finished. Serve warm.

Nutritional Information
Per serving: 267 calories, 7g total fat, 0.3g saturated fat, 0.4g monounsaturated fat, 0.2g polyunsaturated fat, 3.8g dietary fiber, 6g protein, 41g carbohydrate, 35mg cholesterol, 86mg sodium.
Good source of: vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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