[Photograph: Miana Jun]

Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers. A bonus? It's a dish you can slip in the oven after only minutes of effort.

Tips: As with every recipe in the book, there is a disclaimer given about using only organic buds that haven't been sprayed with pesticides. Visit a farmer's market or organic farm near you and have a talk with your local purveyor before buying.

Tweaks: Take the pits out of the cherries. It's not explicitly stated in the recipe, but doing so makes a difference. And if you can't find hollyhocks, substitute with hibiscus flowers. They're from the same family, and have a similar flavor profile.

Get the Recipe

Hollyhock Clafoutis »

As always with our Bake the Book feature, we have five (5) copies of Cooking with Flowers to give away.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: