INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425.  Wash and prepare the fruit. Cherries should be
stemmed and, if desired, pitted. Plums or peaches should be pitted and cut
into bite-sized pieces; commercial cranberries should be cut in half; small
wild cranberries, blueberries, or raspberries need only be picked over to
remove stem pieces and debris.
Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a
small dish.  In a large bowl, sift together the flour and salt. In a small
bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry
ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
Let the batter rest while the fruit is being cooked.
In a 10-inch nonstick skillet, melt the butter over medium heat, coating
the bottom and the sides halfway to the rim. When the butter is bubbling,
add the fruit. Stir until each piece has softened and is coated with
butter, about 2-3 minutes.  Then sprinkle in sugar to sweeten. We use about
2 T of granulated sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer brown sugar). When this
sugar has dissolved and turned into a syrup--about 2 minutes--stir up the
batter and scrape it carefully into the pan over the fruit. Put the skillet
into the oven to bake for about 20 minutes. At this point the clafoutis
will be set, golden brown, and puffed up at the edges. Divide into warmed
bowls, sift a little confectioners' sugar over each, and top if you like
with a spoonful of sour cream.
from Outlaw Cook, by John Thorne with Matt Lewis Thorne
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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