Far Breton

Ingredients

• 24 medium pitted prunes
• ½ cup Armagnac, Cognac, rum, or whiskey
• Hide ingredients for Cherry Clafoutis 1 Cherry Clafoutis (opens in new tab) Cherry Clafoutis
  • 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.