Clafoutis with Prunes, Armagnac, and Candied Violets

Clafoutis (sometimes spelled clafouti) is a shallow baked custard studded with fruit and is high on my list of wonderful quick-and-easy desserts. This one, from Gascon chef Dominique Toulousy, is exceptionally good, combining touches of Gascony (prunes and Armagnac) with a taste of Toulouse (candied violets). Dominique takes this simple dessert to a higher level by brushing a jelly of candied violets over the custard in the gratin an