Prune Clafoutis with Apple Caramel Sauce
Clafoutis is an amazingly easy and tasty dessert and prunes are perfect in taste and texture with this creamy base. The apple cider caramel adds a nice tart contrast with the sweetness and creaminess of the clafoutis.
- 1 pound (454 grams) pitted prunes
- 3 (150 grams) large eggs room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (65 grams) all-purpose flour sifted
- 3/4 cup whole milk
- 1/2 cup (121 grams) mascarpone cheese room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
- 1/3 cup (35 grams) almond slivers toasted
- 1 1/2 tablespoons turbinado sugar
Apple Cider Caramel
- 2 cups (454 grams) apple cider
- 1/4 cup (50 grams) brown sugar
- 1 cup (225 grams) heavy cream
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
For the Prune Clafoutis
Preheat the oven to 350°F degrees.
In a 2-cup measuring cup add the whole milk and the mascarpone and whisk to combine to the mascarpone and milk. Add the vanilla and salt and whisk to incorporate. Sift the flour onto a piece of wax or parchment paper.
Generously butter a 9-inch glass or ceramic dish. Spread the prunes across the bottom of the prepared baking dish in a single layer. In a large bowl beat the eggs until they are foamy. Add the sugar and whisk until the sugar has dissolved. Add the flour and whisk to thoroughly combined until there are no visible bits of flour. Add the milk-mascarpone mixture and whisk t combine. Add the lemon juice whisk until it is just incorporated.
Pour the batter over the prunes. Sprinkle the almonds and the sugar across the top. Place the clafoutis into the oven and bake for 35 minutes or until the tip of a paring knife inserted in the center comes out clean. Start checking for doneness after 30 minutes.
Remove the clafoutis from the oven and allow to cool slightly before serving. It is best served warm and the same day. Store the clafoutis in the refrigerator if not consuming the same day.
For the Apple Cider Caramel
Place the apple cider in 3-quart saucepan and boil until it is reduced to 1/2 cup. It should be slightly thicker. Add the brown sugar and boil on medium heat until it is bubbly and syrupy. Add the heavy cream and boil the mixture until it is reduced to 1 cup. It should register 233°F. Remove the caramel from the heat. Add the salt and vanilla, stir to combine. Pour the apple cider caramel into a heat-proof container.
Calories: 282kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 63mg | Potassium: 406mg | Fiber: 4g | Sugar: 30g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg