During 2010 I wrote about Susan’s very easy clafoutis recipe. I have made it many times using the original cherries and also plums and apricots.
At the time fellow blogger Mad left a comment saying she had made clafoutis using prunes soaked in brandy.
That sounded like an awfully good idea so when we were chez nous after Christmas I decided to have a go. I bought some beautiful Agen prunes from the Spa shop in Le Grand-Pressigny and fished the half bottle of brandy from the back of the kitchen cupboard.
Stoning the prunes proved to be a fiddly, sticky and messy job. At first the stones I removed had most of the flesh of the prunes still attached to them and a lot of the rest of it was all over my hands and stuck to my sleeves. After a bit of practice I found a technique that succeeded in removing the stone and leaving most of the precious prunes intact. Agen prunes are quite expensive so not to be wasted if possible.
The technique is to hold the prune with its flatter sides between finger and thumb then cut into it with a sharp knife down to the stone, run the knife all around the edge of the stone then flip the prune open and if you’re very lucky the stone comes out clean (ish).
I then soaked them in about two tablespoons of brandy for a couple of hours.
I made the batter using Susan’s recipe but then used one large dish instead of a number of ramekins. I put the fruit in the dish, poured the batter over and sprinkled a few sliced almonds on top, just because I spotted them in the cupboard too.
I baked it for 40 minutes and it turned out looking rather good. I served it warm with some single cream. It tasted lovely, even though I say so myself, but the credit must go to my blog friend Mad for the idea.
We had the left-overs a couple of days later, cut into bite-sized pieces and served cold with apéros. They were just as good then. Definitely a recipe idea to keep. Thanks, Mad !!