Ina Garten Prune Armagnac Clafouti

Ina Garten prune Armagnac clafouti is a custardy, pancake-like dessert with Armagnac-soaked prunes, vanilla and lemon zest that comes together in 1 hour. Try this easy make-ahead dessert for dinner parties or holiday dinners, since the batter chills overnight and bakes right before you serve it.

Whip the eggs and sugar for a full 3 minutes until light and thick, because that air gives the clafouti its tender, soufflé-like texture. Cut the time short and it bakes up dense and eggy instead.

Ina Garten says a clafouti is traditionally made with cherries, and in Cooking for Jeffrey (2016) she swaps in prunes soaked in Armagnac. The microwaved prunes turn plump and boozy in a minute, so the fruit tastes rich without any extra cooking.

Source: Cooking for Jeffrey (2016)

Ina Garten Prune Armagnac Clafouti

0.0 from 0 votes

Course: DessertCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

260

kcal

A thin batter of eggs, cream and a little flour bakes around Armagnac-soaked prunes into a soft, custardy cake. Once it cools slightly, the golden top gets a dusting of confectioners' sugar and the center stays silky.

Ingredients

• 1 tablespoon unsalted butter, at room temperature
  

• Granulated sugar
  

• 1 cup pitted prunes, 1/2-inch-diced (6 ounces)
  

• Good Armagnac
  

• 3 extra-large eggs, at room temperature
  

• 6 tablespoons all-purpose flour
  

• 1/2 teaspoon baking powder
  

• 1/4 teaspoon kosher salt
  

• 1 1/2 cups heavy cream
  

• 2 teaspoons pure vanilla extract
  

• 1 teaspoon grated lemon zest
  

• Confectioners' sugar, for dusting
  

Directions

• Prepare the dish: Preheat the oven to 375°F, then grease a 10 x 1 1/2-inch round baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon granulated sugar over the butter so the edges bake up with a lightly sweet crust.
• Soak the prunes: Combine 1 cup diced pitted prunes and 2 tablespoons Armagnac in a small bowl, then microwave on high for 1 minute. Set them aside to plump while you make the batter.
• Beat the eggs: Beat 3 extra-large eggs and 1/3 cup granulated sugar in a mixer fitted with the paddle on medium-high speed for 3 minutes. The mixture should look light and thick when it's ready.
• Mix the batter: Stir together 6 tablespoons flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in one bowl. Mix 1 1/2 cups cream, 2 teaspoons vanilla, 1 teaspoon lemon zest and 1 tablespoon Armagnac in a glass measuring cup.
• Combine and rest: On low speed, slowly add the dry ingredients to the eggs, then pour in the liquid ingredients and mix well. Let the batter rest for 10 minutes before it goes into the dish.
• Fill the dish: Spread the prunes evenly in the prepared pan, then carefully pour the batter over them. Sprinkle 1 teaspoon granulated sugar over the top so it browns nicely.
• Bake the clafouti: Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. The center will puff as it bakes and settle as it cools.
• Dust and serve: Let the clafouti cool slightly, then dust it with confectioners' sugar. Serve it warm, cut into wedges, for the softest texture.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 9.5-inch glass pie plate, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make prune Armagnac clafouti ahead of time?

Yes, the batter can be mixed and refrigerated, and the soaked prunes can chill separately. Then assemble the clafouti and bake it just before serving so it comes out puffed and warm.

What can I use instead of Armagnac?

Brandy or Cognac are the closest swaps, since they have the same warm, fruity depth. For an alcohol-free version, use warm apple juice or hot black tea for the prunes.

Can I use cherries instead of prunes?

Cherries are the traditional fruit for a clafouti, so they work well here. Use about the same amount, pitted, and skip the microwaving step since they don't need softening.

What if I don't have an electric mixer?

A whisk works if you beat the eggs and sugar by hand until pale and thick, which takes a few minutes of steady whisking. Fold in the dry and liquid ingredients gently so you keep the air you built.

How do I know when the clafouti is done?

The top should be deep golden brown, and a toothpick pushed into the center should come out clean. If the middle still jiggles like liquid, give it a few more minutes.