I made a ground cherry clafoutis

I encountered ground cherries for the first time recently as part of a CSA box.

Popping one into my mouth and, um, popping the cherry, I found it was sweet at first and then took on a greener, more vegetal flavor.

I had no idea what to do with them and, after having them sit in the refrigerator for a week and not getting any fresher, I decided on a clafoutis.

After 40 minutes in the oven:

In order to make it edible for the Frau, I used oak milk, which is surprisingly fatty and rich, and a gluten-free flour mix. I think it was a King Arthur blend. The custard was more tan than this photo allows but I think that, had I used diary and, perhaps, wheat flour, it would have browned up more. Still it is tasty.