Cherry & Pistachio Clafoutis

Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the classic version— with fruit at the base and caramelized sugar around the edges of the pan— while cooking in France. To make my custard taste more complex, I use tangy crème fraîche instead of cream and add dried fruit for its natural sweetness. Cherries are the most iconic fruit for clafoutis. Here, tangy sumac highlights their tart side, Sichuan peppercorns give them a little zing, and mellow, floral chamomile balances those bold flavors. A cherry pitter comes in handy here, but a chopstick or metal straw can poke out the pits too.
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