Make It in a Mug: Allspice Persimmon & Cranberry Clafoutis

December 5, 2014

Sometime between the turkey and the champagne toasts, when the twinkling lights and sparkly attire emerge, our seasonal sweet tooth kicks into high gear. While we love a traditional creme brƒ»lée or tarte tatin, this season our French dessert of choice is homemade clafoutis, which we hereby declare the ultimate sweet-and-served-warm comfort food. This custardy delight adds allspice’s aromatic undertones of clove, cinnamon and nutmeg to seasonal fruits: sweet persimmons, tart cranberries and juicy clementines. The best part? It’s oh-so-easy to make in a mug.



For the allspice syrup:
1 cup sugar
1 cup water
1 tablespoon allspice berries

For the clafoutis:
1 cup cranberries
1 cup chopped persimmon
1 cup thinly sliced clementines
¼ cup brandy
Allspice syrup
3 eggs
¼ cup ‚ + 1 tablespoon sugar
¾ cup flour
1/3 cup half & half
1 teaspoon vanilla
½ tablespoon allspice, ground


In a small saucepan, combine all ingredients for the allspice syrup and bring to a slow boil. Simmer until sugar is completely dissolved. Remove from heat and strain. Allow to cool completely.

Preheat oven to 375 degrees and prepare several mugs by lightly greasing them and sprinkling with sugar.

In a bowl, mix together all fruit, brandy and three tablespoons of allspice syrup and set aside in the refrigerator.

In a large bowl, whisk eggs and combine all remaining ingredients until thoroughly mixed. Fill mugs about halfway with the marinated fruit. Pour batter over the fruit until mugs are a little more than ¾ full. Top with more fruit and bake for 30 minutes, or until edges are browned. Serve warm with a dusting of powdered sugar.

Everything’s cozier in a‚ mug!
Head‚ this way
‚ to get a handle on the whole series.