Orange, Cranberries & Persimmon Clafoutis

The quintessential French dessert is clafoutis with cherries. A luke warm flan best served with a scoop of ice-cream or a cup of coffee. However, you can make clafoutis with any fruit you like, or even with veggies if you prefer a savoury clafoutis. I decided to make a typical Christmas inspired clafoutis with three seasonal fruits: oranges, persimmon, and dried cranberries. I exchanged the milk with with sweetened coconut milk. To give it an extra spike I infused the coconut milk with fresh ginger, some orange peel, ginger and cinnamon. (to get the recipe scroll down)orange-persimmon clafoutisclafoutis

You’ll need

  • unsalted butter for the dish
  • 100 gr cane sugar
  • 200 ml coconut or almond milk
  • 200 ml sweetened coconut milk
  • finely grated zest of half an orange
  • 1 vanilla bean split open and seeds scraped out
  • 1 small cinnamon stick
  • 2 tsp of grated fresh ginger
  • 3 large eggs
  • 40 gr flour
  • 30 almond meal
  • 2 tbsp melted unsalted butter
  • 600 gr persimmon and orange slices
  • handful of dried cranberries


  • Preheat oven to 180 degrees Celsius
  • Butter the dish
  • In a small pot heat the milk, coconut milk with the vanilla, cinnamon and orange zest, and ginger
  • Let simmer for 2 minutes then turn off heat and let it infuse for 15 min
  • Strain and set aside
  • In a bowl combine the sugar, flour, eggs and almond meal
  • Stir in the infused milk and melted butter
  • Arrange the fruit in the dish and pour the batter on top
  • Place the clafoutis in the oven and bake for 30-40 min until it turns golden
  • Serve luke warm
  • optionally: dust with confectioner powder or sprinkle with cane sugar and cinnamon

clafoutis with orange and persimmon


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