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Far Breton

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Far Breton

Cuisine:French

Course:Dessert

0s prep 30m cook 30m ready

6 servings A clafoutis, but with Armagnac-soaked prunes instead of fresh fruit. Preheat the oven to 375°F. Lightly butter a 10-inch deep-dish pie pan or a deep cake pan.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 24 medium pitted prunes
  • ½ cup Armagnac, Cognac, rum, or whiskey
  • 1
    • 4 large eggs
    • ¾ cup (150g) sugar
    • 1 cup (235g) milk
    • 1 ½ teaspoons vanilla
    • (1 tablespoon Cognac or rum)
    • ¾ cup (95g) all-purpose flour
    • Pinch of salt
    • 1 pound sweet cherries, pitted (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)
    Sub-recipe steps
    1. Beat in a medium bowl until frothy, about 2 minutes: 4 large eggs; ¾ cup (150g) sugar
    2. Add and beat until smooth: 1 cup (235g) milk; 1 ½ teaspoons vanilla; (1 tablespoon Cognac or rum)
    3. Stir in: ¾ cup (95g) all-purpose flour; Pinch of salt
    4. Distribute over the bottom of the prepared pie pan: 1 pound sweet cherries, pitted (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)
    5. Pour the batter over the cherries and place the pie pan on a baking sheet. Bake the clafoutis for 10 minutes. Reduce the oven temperature to 350°F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for about 20 minutes before serving.

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Let's Cook

  1. Step 1.

    Combine in a small saucepan: 24 medium pitted prunes; ½ cup Armagnac, Cognac, rum, or whiskey

  2. Step 2.

    Bring to a simmer over medium heat, then reduce the heat to cook very gently until the prunes are plump and the liquor is mostly absorbed. Scatter the prunes evenly over the bottom of the prepared pan. Set aside.

  3. Step 3.

    Prepare the batter for: Cherry Clafoutis

  4. Step 4.

    Pour the batter over the prunes. Bake until browned and set, 25 to 30 minutes.

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