Fermented Fruit Clafoutis

Honey fermented fruit clafoutis

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Fermented fruit clafoutis is a delicious way to use leftover fruit from making wine, cider, and mead. It’s also perfect for fruit preserved with fermentation. 


Units Scale
  • 3 cups of fermented fruit (see above for suggestions)
  • 4 eggs
  • 1/2 cup of sugar
  • 1 cup of milk
  • 2 tsp vanilla
  • 3/4 cup of flour (all-purpose or gluten-free)
  • A pinch of salt


  1. Preheat the oven to 375 F (190 C). Grease a 10-inch deep pie plate or oven-safe skillet. This is a liquid batter, so don’t use a spring-form pan.
  2. Drain the fermented fruit from its liquid. I recommend saving the liquid from fermented fruit. It’s delicious mixed into sparkling water or cocktails. Set the fruit aside to drain while you put together the rest of the clafoutis.
  3. Beat the eggs and sugar together in a medium-sized bowl until frothy, about 2 minutes. Beat in the milk and vanilla. Then stir in the flour and salt.
  4. Spread the fruit over the bottom of a greased pie plate or oven-safe skillet. Pour the batter over the fruit. Place the pie plate on a baking sheet and put it in the oven. Bake for 10 minutes. Reduce the heat to 350 F (180 C) and cook for another 35 minutes, until a toothpick inserted in the center comes out clean. 
  5. It will come out of the oven puffed up like a soufflé. It will deflate as it cools. Allow it to cool for at least 20 minutes before serving. It can be served warm or cold. Feel free to serve the clafoutis with a dusting of icing sugar if you would like a bit more sweetness.
  6. Store the leftovers in an air-tight container in the fridge for up to 3 days.


  • The flour in this dessert is mainly for thickening. There is no need to include extra binders like xanthan gum in gluten-free flour. Just use whatever grain-based flour you have in your kitchen. I’ve made this recipe with oat flour, buckwheat, and white rice (for the photograph).
  • This recipe is perfect for leftover fruit from brewing whole-fruit wine or cider. It’s also perfect for fruit preserved with fermentation. See the sections above for details.