Rustic Purple Grape and Rosemary Clafoutis with Almond Crust and Golden Honey
An original, comforting dessert: roasted purple grapes nestled in a tender clafoutis-style batter scented with rosemary and vanilla, finished with a light almond crust and a glossy touch of golden honey. Served warm, it balances juicy fruit, a creamy center, and a delicately crisp top.
Ingredients
- 300 g seedless purple grapes (whole)
- 30 g unsalted butter (more extra for engrasar the molde)
- 45 ml honey (divided)
- 4 g fresh rosemary (finely chopped)
- 3 unit eggs (at room temperature)
- 70 g sugar (divided)
- 5 ml vanilla extract
- 60 g all-purpose flour
- 1 g fine salt
- 180 ml whole milk
- 60 ml heavy cream
- 35 g sliced almonds
- 20 g brown sugar
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 190 °C / 375 °F. Grease a 23 cm / 9 in round baking dish or ovenproof skillet with a little butter.
- 2
2. In a bowl, combine the purple grapes with 1 tablespoon of honey, half of the chopped rosemary, and 10 g (about 2 teaspoons) of the sugar. Let stand for 5 minutes so the fruit becomes fragrant.
- 3
3. Melt the 30 g of butter and let it cool slightly.
- 4
4. In another bowl, whisk the eggs with the remaining sugar, vanilla extract, and salt until smooth and lightly foamy.
- 5
5. Add the all-purpose flour and mix until no visible lumps remain. Gradually whisk in the whole milk, heavy cream, and melted butter until you have a fluid batter. Stir in the remaining chopped rosemary.
- 6
6. Pour the batter into the greased dish. Scatter the grapes and their juices over the top.
- 7
7. Sprinkle the sliced almonds and brown sugar over the surface to create a thin, crisp crust as it bakes.
- 8
8. Bake for 30 to 35 minutes at 190 °C / 375 °F, until the edges are puffed, the center barely jiggles, and the top is golden.
- 9
9. Remove from the oven and brush or drizzle with the remaining 2 tablespoons of honey while the clafoutis is still hot for shine and aroma.
- 10
10. Let rest for 10 minutes before serving so the texture can settle. Serve warm.
Chef tips
For a stronger aroma, lightly rub the chopped rosemary between your fingers before adding it. Do not overbake: the center should stay tender, not dry.
Substitutions
You can replace the purple grapes with small black grapes or pitted cherries. The sliced almonds can be swapped for chopped hazelnuts for a different note, keeping the allergen change in mind.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
