Fruit (prepared weight) 4 to -6 oz. blueberries, -raspberries, or cranberries -or 12 oz. (approx.) -cherries, peaches, or plums Zest from 1 small lemon, -grated 2 tb Sugar, plus additional to

-sweeten fruit 1/2 c Unbleached all-purpose flour

1/4 ts Salt

2 Eggs, any size

1 c Milk (low-fat, if desired)

1 tb Unsalted butter

Confectioners' sugar Sour cream (optional)

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