Yield: 6 servings

Recipe courtesy Tyler Florence

2 cups pitted prunes

1/2 lemon

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 325˚F. 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.

Tags: clafoutis, sauternes, soaked prunes