just took this out of oven about 1/2 hour ago. it smells so delicious! Happy Easter to all.
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this rustic fanlike dessert from the Limousin region of France is wonderful served still warm from the oven accompanied by crème frache. Cooled, it makes a nice dessert to take along on a picnic.

Clafoutis aux Pommes et Pruneaux (apple and prune clafoutis) recipe from Bistro L'auberge Pyrenees-Cevennes, Paris, France

serve 12 (but you can easily cut the amount into 1/2)

1 cup all-purpose flour
3/4 cup sugar
pinch of salt
5 large eggs
2 cup milk
7 T. Rum
12 oz. pitted prunes, halved (fresh ones not the sun-dried kind!)
2 apples, peeled and thinly sliced (i prefer granny smith)
confectioners'sugar

preheat the oven to 375F. butter a round 10 x 12" baking dish.
Mix the flour, sugar, salt, eggs, milk and rum until smooth.
Arrange the prunes and apples in the pan and pour the batter over them.
bake until puffed and golden brown, about 40 minutes.
Sprinkle with confectioners' sugar and bake for 5 minutes longer.
Let cool to lukewarm and serve cut into wedges.