Fresh French prunes are so delightful – in fact, they can be as sweet as candy.  They can be difficult to find, but Glashoff Farms had some this morning at the San Francisco Ferry Plaza Farmers Market.  As soon as I saw them, a clafoutis started to bake inside my head.


Although the clafoutis is traditionally made with cherries, you can use almost any fruit that is in season.  This recipe is really simple and uses ingredients you probably have in your kitchen already.

Butter and sugar for the pan
About 1 pound of fresh French prunes, halved and pitted
4 eggs
1 1/2 cup whole milk
1/2 cup almond flour (can substitute plain flour)
1/2 cup sugar
1 teaspoon vanilla extract or your favorite liqueur
Pinch of fresh nutmeg
Powdered sugar for the top (optional)

You will also need:
Baking dish (1 1/2 quart size)
Mixing bowl


Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.

Rub the pan with the butter and sprinkle the bottom with a thin layer of sugar.  Arrange the fruit in the bottom of the pan.


Using a whisk, whip the milk and the eggs together until well-combined, about 1 minute.  Add the flour and the sugar and stir together briefly.  Add the vanilla (or liqueur) and the nutmeg.


Pour the liquid over the fruit in the pan.

Bake for approximately 35 minutes or until the center is set.  Remove from the oven and let cool.


Sprinkle with powdered sugar just before serving.

Serves 6-8.

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