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1
Preheat the oven to 425.
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2
Wash and prepare the fruit.
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3
Cherries should be stemmed and, if desired, pitted.
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4
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.
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5
Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a small dish.
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6
In a large bowl, sift together the flour and salt.
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7
In a small bowl, beat the eggs gently and whisk in the milk.
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8
Add the wet to the dry ingredients a little at a time, whisking smooth.
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9
Stir in the lemon sugar.
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10
Let the batter rest while the fruit is being cooked.
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11
In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim.
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12
When the butter is bubbling, add the fruit.
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13
Stir until each piece has softened and is coated with butter, about 2 to 3 minutes.
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14
Then sprinkle in sugar to sweeten.
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15
We use about 2 tablespoon of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar).
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16
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.
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17
Put the skillet into the oven to bake for about 20 minutes.
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18
At this point the clafoutis will be set, golden brown, and puffed up at the edges.
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19
Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream.
