“Mulberry may be my favorite clafoutis, but I’m also partial to cherry, apricot, fig, and rhubarb. In fact, pretty much any stone fruit or berry is great in this dessert. In countryside France, it’s often eaten cold and sliced like a tart, but at Franklin we baked them to order in the wood fired oven and sent them out hot, topped with cultured cream and honey. The cold version has become one of my favorite things to pack for a picnic, full of tart, jammy summer fruits.” —Analiese Gregory in her cookbook, How Wild Things Are. Read our interview with Gregory about her love of the outdoors and fishing here.
Food & Drink
Mulberry Clafoutis
A simple tart that can star any berry or stone fruit

photo: adam gibson
Ingredients
Mulberry Clafoutis (Yield: 1 clafoutis; serves 6)
3½ oz. sugar
2 oz. (about 4) egg yolks
4½ oz. egg
8½ fl. oz. cream
2½ oz. almond meal
¼ oz. all-purpose flour, sifted
5½ oz. fresh mulberries
Mascarpone, to serve (optional)
Honeycomb, to serve (optional)
Preparation
Preheat the oven to 350°F.
In a bowl, gently whisk the sugar, yolks, and eggs without creating any foam. Add the cream and whisk to incorporate. Add the almond meal and flour and whisk gently until smooth.
Line an 8–10 inch steel pan or tart dish with baking paper and pour in the batter. Drop the fruit sporadically on top and bake for approximately 40 minutes until golden on top and still slightly wobbly in the center.
I’ve served it with local mascarpone and honeycomb, but it’s equally great with ice cream, cream, or just on its own.

Recipe excerpted with permission from How Wild Things Are by Analiese Gregory, published by Hardie Grant Books.
Related Stories:

Food & Drink
One Outdoorswoman’s Delicious Love Letter to the Wild
Chef Analiese Gregory’s new cookbook is a beautiful, personal read full of wild game recipes

Food & Drink
Brown Sugar-Cured Hot Smoked Trout
A simple fish preparation after a day on the water

Food & Drink
Cast-Iron Potato Galette
Just potatoes, butter, salt, and your favorite pan
Trending Stories:

Food & Drink
The Mad Scientist of Pawpaws
Largely the domain of foragers, the biggest edible fruit in the South has mostly been forgotten. A quietly obsessed Quaker from West Virginia has made it his life’s mission to change that

Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own

Arts & Culture
The Top-of-2021 Reading List for Southerners
G&G contributors, editors, and Southern book lovers share new releases and old favorites to read right away this year—and a couple forthcoming releases already on preorder