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Breakfast Clafoutis

4 to 6 ounces blueberries, raspberries, or cranberries or 12 ounces
cherries, peaches or plums
Zest from one small lemon, grated
2 tablespoons granulated sugar, plus additional to sweeten fruit
1/2 cup unbleached all purpose flour
1/4 teaspoon salt
2 eggs, any size
1 cup milk
1 tablespoon unsalted butter
Confectioner's sugar
Sour cream (optional)

Preheat oven to 425 degrees. 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 to be picked over to remove stem pieces and

Make lemon sugar by mixing the lemon zest with the two 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 ovenproof nonstick skillet, melt the butter over
medium heat, coating the bottom and sides halfway to the rim. When
the butter is bubbling, add the fruit. Stir until each piece is
softened and is coated with butter, about 2 to 3 minutes. Then
sprinkle in sugar to sweeten; about 2 tablespoons sugar for all
fruit except cranberries, which require about twice as much.

Brown sugar is good with peaches. When this sugar has dissolved
and turned into a syrup (about two 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 with sour cream if you like.


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