Fruit desserts in the late autumn usually mean apples and pears, tropical fruit or dried fruit. I usually keep some dried apricots, currants, prunes and raisins in the cupboard for breads and puddings.

We had a few friends around for dinner last night and I ended up throwing together a dessert that was very, very good! Originally, it was a Prune Clafoutis recipe, but I didn't have enough succulent Pruneaux d'Agen to do it justice, so I added a bunch of golden raisins just to see what would happen.
Wow! It was great!


This Clafoutis is my submission to WHB #113. Raisins are a great source of potassium and iron, and are cholesterol free. They make a wonderful snack and are a delicious addition to many sweet and savory dishes.
Astrid from Paulchen's Food Blog has kindly offered to host this week's Weekend Herb Blogging.


Clafoutis aux Pruneaux et Raisins Sec
serves 6

8 ounces prunes, pitted and cut into halves
8 ounces golden raisins
3/4 cup/6 ounces Armagnac
1/2 cup sugar plus 1/3 cup sugar
4 eggs
3/4 cup flour, sifted
1 cup/8 ounces half and half
1 cup/8 ounces milk
1/4 cup/2 ounces butter, cut into little cubes
pinch salt

for the pan:
butter
1 tablespoon light brown sugar

About thirty minutes before cooking, mix together the Armagnac and 1/2 cup sugar until sugar dissolves. Add the prunes and the raisins and let sit.
Butter a round pie dish and sprinkle with the light brown sugar.
Pre-heat the oven to 400 degrees.
Beat the eggs with the remaining 1/3 cup sugar until the mixture is thick and creamy.
Add the flour and the salt and mix well.
Add the half and half and mix well, then the milk and mix again.
Drain the dried fruit and add the Armagnac and sugar mixture to the bowl and incorporate well.
Place the fruit on the bottom of the baking dish and pour the mixture over.
Dot the top of the clafoutis batter with the butter.
Bake 40 minutes, until puffy and golden.
Remove from the oven and let cool.
Serve warm or cold.

This is delicious served with some vanilla ice cream!