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Brandied-Prune Clafouti
Brandied-Prune Clafouti
2 Reviews
From: EatingWell Magazine, October 1998
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy. Brandied prunes are used here, but feel free to use your favorite dried or fresh fruit instead.
- By: Olivier De Saint Martin EatingWell Recipe Contributor
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup pitted prunes,diced
- 3 tablespoons brandy, preferably Armagnac
- 3 large eggs
- ¼ cup sugar
- ⅓ cup all-purpose flour
- 1 cup low-fat milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Confectioners’ sugar for dusting
Preparation
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Active
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Ready In
- Combine prunes and brandy in a small bowl. Let soak for 30 minutes.
- Preheat oven to 375°F. Coat a 9-inch round glass or ceramic baking dish with cooking spray.
- Whisk eggs and sugar in a medium bowl until blended. Gradually whisk in flour until smooth. Whisk in milk, vanilla and salt. Drain the brandy from the prunes into batter and whisk until smooth. Scatter the prunes evenly in prepared pan and pour in batter.
- Bake the clafouti until sides are puffed and golden and center is just set, 25 to 35 minutes. Cool on a wire rack. Serve warm or at room temperature, dusted with confectioners' sugar.
- Per serving: 162 calories; 3 g fat(1 g sat); 1 g fiber; 25 g carbohydrates; 6 g protein; 34 mcg folate; 95 mg cholesterol; 11 g sugars; 482 IU vitamin A; 0 mg vitamin C; 73 mg calcium; 1 mg iron; 151 mg sodium; 205 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ other carbohydrate
Reviews 2
January 25, 2016
By: EatingWell User
So quick to make!
This is a great recipe. I did all the mixing in a stand mixer, just put in eggs first, mixed and added as the recipe moved forward. Then you pour the batter over the prunes, bake, and voila! It's done!
I sprinkled some almond slivers on top of the prunes, before I added the batter. Surprise! They floated to the surface and decorated the top of the clafoutis. Next time I'll also add a touch of almond extract to amp up the almond flavor just a tad.
Pros: Comes togehter very quickly
Cons: What's not to like!
November 04, 2014
By: EatingWell User
Delicious easy dessert
I have made this dessert on several occasions (at least 10 times) It always gets high praise. It's so simple and can cook while you are hosting guests. I let the prunes soak longer than in the recipe and add a little extra brandy to the batter. My cousin liked it so much she hosted a brunch around it.
Pros: Easy, perfect for guests, tasty not too sweet
