Dutch Oven Cherry Clafouti

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My family loves when I make crepes but it's such a chore to make a bunch...this is a great alternative. I've only tried it with frozen cherries and blueberries but plan to experiment.

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I made it with fresh cherries the first time, blueberries the second, both were very very good. This is a great dessert dish especially if your watching what you eat.

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After watching a re-run of the Dutch Oven episode, I got an urge to make the Cherry Clafouti. I don't have a Dutch Oven (but maybe Santa does : , so I used a 10" skillet.

It turned out excellent. Really enjoyed it, and even my wife, who is not a fan of cherries (I think her feelings about cherries came from too many maraschino cherries, which she now hates enjoyed this.

Thanks, Alton!

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I appreciate how Chef Alton gives meticulous technical instructions. Not to mention his witty humor.

This one is delightful.

I got so excited when I saw the show, I went out and bought a cast iron dutch oven, with the coal lip and all.

Made it once on the camp fire in the cast iron, but I burnt it because I put it right on the hot part of the fire. Forgot the quantity of coals part, but it was still good.

Anyway, did it again using Door County, WI cherries in the oven. It was yummy. put cherry syrup and whipped cream. OOOO-la, la.

Did it again, using apricots from a can, substituting sweet and condensed milk for the liquid (milk and then adding 2 tablespoon of milk and one tablespoon of apricot juice. It was different, very deserty but mucho delish. Again served with whipped cream, every body liked it.

Try it on 390 degrees.

I will continue to experiment, and thanks to Chef Alton, I even got a clue.

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I tried this recipe while we were camping in and actual cast iron dutch oven with the charcoal brickets. The first atempt came out good, but not sweet enough for a dessert. I doubled the sugar adn tried it again. Perfection! Now we cook it every camping trip with whatever seasonal fruit we can get at a farmers market on the way....raspberries (my fav, blueberries, strawberries, blackberries etc. I guess when fall camping rolls around we will try apples, peaches and whatever else will be in season.

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Actually completed this recipe twice, once with nutmeg as a accent topping and the first time without. Both were excellent but I enjoyed the nutty flavor the nutmeg added as the best with the cherries for our taste.

Used canned, pitted red tart cherries both times. Drained well and followed the recipe. This is actually a very good custard style desert and we used it as a light, after dinner desert with a Napa Sav. Blanc wine following a fish entre' for the main dinner course.

Now to try other seasonal fruits.

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I followed the recipe to the T and it turned out great. I used frozen cherries and I think it would be better with fresh fruit because they were a little mushy and not very flavorful. I served it cold and I think that was a bit of a mistake. I am making it again today with blueberries and serving it warm.

I served it with ice cream before for a dessert and it was a HUGE hit, especially with my four year old who had 3 pieces! As far as desserts go, it is low on sugar but still yummy yummy!

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Simple and easy to make. Can prepare dinner whilst this is cooking in the oven. Good tasting too. Not overbearingly sweet. I don't understand the negative comments. Oh well. to each his own. Real vanilla will make a difference.

John T.
Tucsson, AZ

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I tried this last night to test and see if it would be a decent breakfast food. I think it will. I added some nutmeg like a previous poster did as well as some cinnamon. Next time I think I will skip the nutmeg and just add the cinnamon, though I wonder what it would be like with some pumpkin spice...

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Solid recipe and very easy (no effort to execute. The next one I do will be with apples and brown sugar, however the modifications are only as limited as your produce aisle.