never tried this, but i've seen a prune and armagnac clafoutis made. A French classic. The prunes are stoned then soaked in armagnac for a few hours. lucky prunes eh?
Like bread and butter pudding, everyone has their own preference for texture. Personal taste for clafoutis, plum. And i like the texture soft and squishy, like baked custard. to get it this way, i cut back on the flour a bit.
Most important for light and fluffy, is to mix it as little as possible. Too much handling makes it tough like a pancake