Yield: 6 servings
Recipe courtesy Tyler Florence
2 cups pitted prunes
1 cup Sauternes or other dessert wine
1 tablespoon plus 1/4 cup sugar, plus more for dusting the pie pan
3/4 cup all-purpose flour
Pinch of salt
3 large eggs
1 1/4 cups milk
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
Put the prunes in a bowl, squeeze the lemon juice over them, pour in the Sauternes and sprinkle with 1 tablespoon of sugar. ¬†Toss that and let it sit for 30 minutes so that the prunes soak up the flavor of the wine.
Preheat the oven to 325ňöF. Butter a 9-inch pie pan and dust it with sugar. In a mixing bowl, sift together the remaining 1/4 cup sugar, the flour, and salt. ¬†Add the eggs, milk, and vanilla and beat until smooth. ¬†Take the prunes out of the wine with a slotted spoon and arrange them over the bottom of the prepared pan. Pour the batter over the fruit and smooth the top; sprinkle with the slivered almonds. Bake the clafoutis for 30 to 40 minutes, until risen and just firm. Serve warm.