Dutch Oven Cherry Clafoutis Recipes

DUTCH OVEN CHERRY CLAFOUTI

Steps:

• Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
• Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.

SKILLET CHERRY CLAFOUTIS

Steps:

• Wash and pit the cherries; set aside.
• Preheat the oven to 375°F.
• Separate the eggs.
• Beat the egg yolks and sugar on medium-high for about 8 minutes.
• Lightly beat the egg whites in a separate bowl; set aside.
• Slowly and individually, add the flour, extract, salt, and heavy cream to the egg mixture; beat until combined.
• Add the egg whites, beat until combined.
• Coat the skillet in the softened butter.
• Toss in skillet in the oven for 5 minutes to heat up.
• Add the cherries to warm skillet and then sprinkle the lemon zest over the top.
• Pour the batter over the zested cherries; smooth to make even.
• Bake for 30-35 minutes, or until a toothpick comes out clean.
• Allow to rest for a 3-5 minutes.
• Dust with powdered sugar, slice, and serve.

DUTCH OVEN CHERRY CLAFOUTIS

Steps:

• Heat an oven to 400°F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a large mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla, and flour and whisk to combine. Pour the batter over the cherries.
• To bake in the oven: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• To bake outdoors: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2 inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Cool for 30 minutes before removing from the Dutch oven, slicing and serving.