Prepare the grill for indirect grilling with wood smoke at 300°F (Although I prepare this on a Kalamazoo Hybrid Grill, I set it up for gas grilling and made a foil smoking envelope).
In a medium-sized mixing bowl, beat the egg. Whisk in the cream and vanilla, and then the sugar, flour, nutmeg and cloves. Butter the individual skillets. Intermingle the apples, dried cherries and almonds into each skillet.
Pour the egg mixture into the skillets until each is about 2/3 full. Place the skillets in the indirect cooking zone and bake at 300°F for 1 hour. Rotate the skillets twice during this time. The grill hood should remain closed as much as possible and the skillets should remain uncovered, letting the apple wood smoke infuse itself into the ingredients.
Remove from the grill and let cool for at least 10 minutes before serving in the individual skillets.
Note: This same recipe can be prepared in a single, medium-sized skillet if you do not have small ones available.
