Zinfandel Soaked Cherry Clafoutis

Zinfandel-Soaked-Cherry-Clafoutis-Worth-The-WhiskThere was Larry, the winning bidder of a Food Lover’s Basket at a recent fundraising event for Project Angel Food.  I was eyeing something a little more WOW, like the beauty basket which included botox services; I was outbid. The experience turned out OK, the basket had a pile of autographed cookbooks, biscotti, and a cooking class for two at Chef’s Inc.  Corner of Veteran and Pico, we drive past on our way to practically everything; 10 years living here, this was our first time inside.

Chef-Instructor-Diane-Brown-and-Larry-cracking-eggs Larry selected a Friday “Date Night in Wine Country” cooking class taught by Chef and cookbook author Diane Brown; he had me at “wine country.” And “date night” helped.

You know, things can go several ways with a group that loves wine and knives. Big WHEW, our fellow classmates were as fun as the cooking, drinking and eating; more posts to come on this.

Chef Diane is known for “seduction cooking;” even her pink chef’s jacket was sassy.  And what’s sexier than dessert first?  She dispatched Larry to egg-cracking for Zinfandel Soaked Cherry Clafoutis [kla-foo-TEE], a flavor-packed, dense baked custard. Very French. Very wine-soaked. Very seductive. Very easy.

Zinfandel Soaked Cherry Clafoutis

by Chef Diane Brown, author of The Seduction Cookbook

  • 1 cup dried cherries
  • 1 cup Zinfandel
  • 1 teaspoon cornstarch


  • 1/3 cup all purpose flour
  • 1/4 cup almonds, toasted
  • 1/2 cup sugar
  • 4 large eggs
  • Pinch of salt
  • 1 cup whole milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Powdered sugar

Preheat oven to 325 degrees F.  Generously butter a shallow 1 1/2 quart glass or ceramic baking dish.  Place cherries and Zinfandel in a sauce pan, bring to a boil.  Reduce to a simmer and cook until wine is reduced and cherries are plump.  Drain cherries and toss with cornstarch in a medium bowl.  Arrange cherries in the bottom of prepared dish.  Blend flour and almonds in a food processor until nuts are finely chopped.  Whisk together eggs, salt and sugar in a large bowl to blend.  Whisk in flour mixture.  Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth.  Pour over cherries.  Bake clafoutis until set in center and golden on top, about 55 minutes.  Cool slightly, sprinkle powdered sugar over and serve warm.  Serves 8.

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{ 7 comments… read them below or add one }

1 cindy August 6, 2013 at 10:49 am

made this by accident using cherries I’d soaked in vodka for 2 months to make cherry liquor – both were decadent!!

2 Tommy August 12, 2010 at 10:39 pm

Looks delicious, I recently made cherry clafoutis using the recipe at Cookinghow. You should give it a try, very delicious!

3 Denise@There's a Newf in My Soup! March 16, 2010 at 8:28 pm

I think I need this cookbook and recipe for our next Valentine’s Aphrodisiac Party!

4 melinda September 30, 2009 at 12:27 am

Good job, Elise. Always watching out for the family.
Also, quite a coincidence that Jeff had this for dessert a few nights ago and said it was delicious. So I guess I’ll be using your recipe to reproduce it at home. What good timing!

5 Madeline September 29, 2009 at 8:07 pm

Loved this: “You know, things can go several ways with a group that loves wine and knives.”

The clafouti looks scrumptious—but you know me, always watching my weight—lately feels like all I do is watch it *grow.*

6 Table Scraps September 29, 2009 at 9:03 am

Wowza, that looks yummy!!

7 elise September 29, 2009 at 2:05 am

was this Dieden zin? 😉
Patti comments: for family peace, my answer is yes!

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