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Ground Cherry Clafoutis

Ground Cherry Clafoutis

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Tart ground cherries are not the traditional cherries one would use for a classic French Clafoutis, but they work brilliantly with this Ground Cherry Clafoutis recipe.  Ground cherries do not have pits which usually gives a clafoutis the slight almond flavor.  With this recipe, you can add almond extract or just forgo the almond and enjoy it as it.  Which is wonderful.

Ground Cherry Clafoutis

When we were in Montreal last weekend we went to the Marche Atwater, which is a fantastic farmer’s market, you can find everything and anything there.  I have this crazy addiction to anything France.  When I am given the opportunity to shop in a French Supermarche or even a Pharmacie, I go nuts buying all sorts of little things.   You can imagine how I was when I saw these ground cherries;  I was smiling ear to ear!  I have only seen ground cherries one other time, at Lenny’s mother’s house last summer.  I knew she would love some so I purchased a big basket to smuggle back to her.  We dod eat a large portion, gave her some, and brought the rest back to California.

What is a ground cherry?  A ground cherry also known as a Physalis is a small orange fruit similar to a very small cherry tomato, but it is enclosed in a large papery husk, which reminded me of a paper lantern.  The small fruit does not have a pit, but rather a bunch of tiny seeds.  The taste is slightly tart with a mild, and refreshing acidity.

Ground Cherries

I love making clafoutis and whenever I have some stone fruits lying around that are in need of love, I fall back onto a clafoutis.  A traditional recipe is made with cherries but any stone fruit works just as nicely.  The texture is somewhat custard-like but a little firmer.  I usually take the pit out of my fruit when I make it;  therefore, I add either almond extract or I use almond flour, which gives it a great texture too.  This is a great and easy recipe to have on hand all year!

Yield: 2

Ground Cherry Clafoutis

Ground Cherry Clafoutis

Ground cherries add a lovely texture to this not-traditional clafoutis. This recipe is easy to make using pantry items such as flour, milk, eggs, sugar and almond flavoring, along with fresh ground cherries. Be sure to peel them first!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 4 ounces ground cherries
  • 2 eggs
  • 4 tablespoons brown or regular sugar
  • 4 tablespoons all-purpose flour
  • 6 tablespoons whole milk
  • 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
  • butter, just enough to butter the dishes
  • powdered sugar, to garnish and optional


Heat oven to 350.
Peel the ground cherries but keep them whole.
Butter 2 small gratin dishes and lay the ground cherries on the bottom.  
Beat the egg in a medium bowl.
Add the sugar, flour, milk, and extract, mix until well blended.
Pour over the ground cherries and place the dishes onto a cookie sheet.
Bake for 20 - 30 minutes, until golden and lightly puffed.
Serve with a sprinkle of powdered sugar.


Be sure to peel the paper skin off of the ground cherries before making this recipe.

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Monday 5th of June 2017

I've grown ground cherries (aka husk cherries aka ground tomatoes) in my garden before and it's one of the easiest plants imaginable - even more so than a tomato plant. Yep, they are cousins to the tomatillo but they taste like a pineapple/mango hybrid to me. I see them served all the time as a fancy garnish on desserts, with the husks peeled back artistically, and I see them at farmers markets where I grab them and eat them raw like any other berry. I'm keen to try this recipe as I have a batch that is a touch on the tart side and I think cooking them will be fantastic.


Monday 3rd of October 2016

Ground cherries appeared in my csa basket one week and I was at a loss as to what to do with them. I made your clafouti recipe last night and it was delicious. I like that it is a recipe for one and also that it is not too sweet. I will make it again and also try the batter with other fruit. Thank you!

Denise Woodward

Monday 17th of October 2016

Hi Liz, I am so happy you enjoyed that recipe. I think clafoutis is such a wonderful recipe with ground cherries or even regular cherries! Try it with some stone fruit too as it is really nice.


Sunday 18th of September 2016

Can the clafouti be successfully made with a gluten-free flour and a nut/seed milk?

Denise Woodward

Monday 19th of September 2016

Hi Charlene! Yes, it can and here is our gluten free version!

Deborah Morera

Sunday 4th of September 2016

I am excited to try recipes for my over abundance of ground cherries. I thought I was growing tomatillos and was so confused when they weren't growing vertically. I got my seeds from Territorial Seed Co. and for anyone thinking about growing them, they are so easy. I even forgot to water them and they never looked like they cared. But beware....I grew 4 plants and am now having to give them away! Looking forward to making this today.

Sarah Brown

Tuesday 30th of August 2016

Thanks for the recipe. I didn't know what to do with the wild ground cherries other than eat them raw.

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