This weekend, my friend invited me to a wine and cheese soirée. As usual, I instantly volunteered to make dessert. She gave every one a different type of wine to bring and I was in charge of providing a Riesling. A friend of hers recently took a wine course and shared with us the particularities of each variety as we were sipping them.

So, the day of, my little google research went like this: “what dessert should I bring to a wine and cheese party.” The internets recommended a pie or a cheesecake, but I wasn’t in the mood for either. I really wanted to use grapes in my dessert, so I thought about doing a grape clafoutis. Then, I magically stumbled upon this pots de crèmes recipe on the Bon Appétit website, which they ingeniously served with grapes poached in Riesling. And this is how this recipe was born!

I bought two bottles, one to drink and one for the dessert, and we ate the clafoutis while drinking the same wine I used to poach the fruits. The best part is that, while the grapes do require a little bit of time to prepare, all you really need to do for this recipe is to put all the ingredients in a blender and mix for 30 seconds. You read that right! As easy as clafoutis?

Anyway, this dessert would also be tasty with berries or stone fruits instead. On another note, if you’re in charge of bringing an appetizer to a potluck or you’re not craving a sweet dish, top a slice of good toasted bread with a generous amount of fresh ricotta and these awesome wine poached grapes and voilà!

serves 8-10


1200 g (8 cups) black or red seedless grapes
750 ml (1 bottle) riesling wine
60 ml (1/4 cup) honey

6 eggs
200 g (1 cup) granulated or raw cane sugar
zest of one lemon
570 ml (2 cups + 6 tbsp) whole milk
2 tbsp lemon juice
1 tbsp vanilla extract or paste
1/2 tsp salt
65 g (1/2 cup) all-purpose flour
65 g (1/2 cup) rye flour (or all-purpose flour)


Place the grapes, honey and wine in a saucepan. Stir with a wooden spoon to dissolve the honey. Bring to a boil over medium heat. Then, lower the heat and simmer for about an hour or until almost all of the wine has evaporated. Turn off the heat and let cool while you prepare the batter.

Heat the oven to 350°F. Grease an 11-inch long oval baking dish or a large cast-iron skillet. Place all of the batter ingredients in a blender and blend for 30 seconds. If your blender is too small or you don’t have one, mix the ingredients for the batter in a big bowl with a whisk until no lumps remain. Pour into the prepared pan and sprinkle the grape evenly over the batter. If they fall at the bottom, do not panic. It’s totally normal and will still be delicious!

Bake for 50 minutes or until the batter is fully set and the top is golden. Let cool for 15 minutes before serving. Dust with icing sugar and enjoy with a glass of wine, because you most certainly deserve it! You can also make it ahead of time and reheat it in the oven for 5 minutes at 300°F before serving. It will keep for 4 days covered in the fridge.


If you want to make single-serving clafoutis, you can bake this recipe in ramekins. Keep in mind that they will take less time to bake.

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Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.