Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
