A clafoutis, but with Armagnac-soaked prunes instead of fresh fruit.

Preheat the oven to 375°F. Lightly butter a 10-inch deep-dish pie pan or a deep cake pan.

Combine in a small saucepan:

Bring to a simmer over medium heat, then reduce the heat to cook very gently until the prunes are plump and the liquor is mostly absorbed. Scatter the prunes evenly over the bottom of the prepared pan. Set aside.

Prepare the batter for:

Pour the batter over the prunes. Bake until browned and set, 25 to 30 minutes.