Best Dutch Oven Cherry Clafouti Recipes

GRILLED FRUIT CLAFOUTIS

Steps:

• Special equipment: Chimney starter, all-natural charcoal briquettes, and kettle grill
• Fill 1 large chimney starter with charcoal briquettes and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
• Lightly brush all sides of fruit with oil and grill for 1 1/2 minutes on each side. Remove from the grill to a cutting board, and cut into 1/2-inch pieces. Lightly oil the bottom and sides of the Dutch oven and spread the fruit evenly over the bottom.
• In a medium mixing bowl, whisk together the eggs and sugar until frothy and lightened in color, 2 to 3 minutes. Add the flour and whisk just to combine. Add the milk and vanilla and whisk. Pour the batter over the fruit and cover with the lid. Carefully set 22 to 23 coals on the lid and leave only 18 to 19 coals under the grate. If you have more coals than this, remove them from the grill or push them to the edges so they are not directly under the Dutch oven. Set the Dutch oven on the grate, 2 inches above and directly over the coals. Cook for 20 to 25 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Allow the clafoutis to cool for 30 minutes before removing from the Dutch oven to a serving plate. Slice and serve..

OLD-FASHIONED CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes. Drain the cherries and reserve the liquid. Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer.
• Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon zest, orange zest and salt in a large bowl. Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes. Remove from the oven and sprinkle with the coarse sugar. Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes. Let cool at least 10 minutes.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
• Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
• Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.