There is a wonderful style of dessert called a Clafoutis that is simple, delicious and kind of fun to make. I’m on the go – you know that – but I also like to entertain so everything I make needs to be something I can toss together in a hands-off kind of way. Enter Cherry Clafoutis with Orange Liqueur. Have you ever made clafoutis before? It’s super fun. It is a classic French dessert made with fruit and a flan-like egg-based batter. It’s very light and not too sweet. Clafoutis is the perfect way to use fresh or frozen fruit AND it gets a little bump in this recipe because of the Grand Mariner I used.
At Champagne Nutrition, I like to add a little kick to my non-cocktail recipes. Grand Mariner is sweet, citrusy and goes very well in a variety of recipes. My other favorite way to use it? Blended into homemade whipped cream! But today I was experimenting with it in this Cherry Clafoutis with Orange Liqueur and it turned out so well. The Recipe Redux is supporting all of their dietitian food bloggers this month in getting creative an experimenting with new ingredients. I love experimenting with all things alcohol related.
This simple little Cherry Clafoutis with Orange Liqueur requires minimal baking time and simple, on-hand ingredients. There are several ways to make this dish – I’m seeing them grilled, broiled, made in an iron skillet…lots of options. But I needed to keep it simple with something I could toss in the oven. I replaced the heavy cream with a higher fat soy or oat milk – that’s going to be much better than almond or rice. I cut the sugar (always) and boosted flavor with a little liqueur which pairs well with the lemon zest.
Cherry Clafoutis with Orange Liqueur
- Yield: 6 1x
- Category: Dessert
- Cuisine: Americana
- 1 ½ Tablespoons unsalted or vegan butter (melted)
- 4 large eggs
- cup ½granulated sugar
- 1/4 cup + 2 Tablespoons whole wheat flour
- cup ¾unsweetened soy or oat milk
- 1 Tablespoon vanilla extract
- ½ lemon (zested)
- 2 tablespoons Grand Mariner
- teaspoon ½kosher salt
- 2 cups fresh sweet cherries (pitted and halved)
- Preheat oven to 350F. Butter a 9-10-inch glass pie dish. Whisk eggs, then add sugar, flour, milk, vanilla, lemon zest, Grand Mariner and salt until combined. Pour batter into buttered pan then arrange cherries evenly, cut side down, on top. Bake 40-45 minutes. Remove and let stand 15 minutes. Serve warm.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.