SUMMER FRUIT CLAFOUTIS

Serves 8

Melt 1 stick of butter in a 9 x 13 pan.

Slice 1-1/2 pounds of mostly peeled peaches into the pan. Mix with 1/2 pound blackberries.

Top with ½ to 1 cup of sugar (the lesser if the fruit is sweetly ripe) and sprinkle with ¼ teaspoon almond extract and ¼ teaspoon vanilla.

Set aside.

Mix together:

1 cup sugar
¾ cup flour
1 teaspoon baking powder
¾ cup milk

This should be a thin batter.

Pour it over the fruit.

Put a cookie sheet on the rack under the pan (it often boils over).

Bake at 350° for 1 hour and 15 minutes.

Joe

Drain the berries and spread in a 9 x 13 (greased) pan.
Sprinkle with 1/4-1/2 c. sugar.
Combine about 1 c. oatmeal, 1/4 c. brown sugar and 1/4 c. melted butter. Mix until crumbly and sprinkle on top of berries. Bake at 350 about 20-30 minutes until bubbly and nicely browned. Serve with ice cream or whipped cream!

I sub Canola oil for the butter to get in some "healthy oils".

Or, Spread drained berries in pan, sprinkle a yellow cake mix over the top and drizzle with 1/2 c. melted butter. Bake about the same. Easy, quick, dessert!!

Deanna

What about a Blackberry Galette?

Add more sugar if the blackberries are really tart.

Make your favourite pastry. Roll out into a round. Place on cookie sheet covered with parchment. Mix berries with sugar, and a little bit of flour. (Lemon or orange zest optional). Place the berries in the centre, fold the pastry over the edges of the berries ,leaving the centre uncovered. Brush with milk and sprinkle with more sugar. Bake in a 400°F until pastry is golden brown. About 35 to 40 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Oatmeal Pastry
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Source: Foodtv.ca
Anna Olson

Dough

* 2 cups all purpose flour
* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup

1. Preheat oven to 350 F.
2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

Sabayon With Blackberries

6 to 8 servings 1 pound (2 pints) ripe blackberries 6 egg yolks 1 cup sweet Marsala wine or port, sherry, or Madeira 1/3 cup sugar, plus more to taste Whisk to blend the yolks, Marsala, and sugar in a stainless\-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce  the sabayon should never get so hot that you can't stick your very clean finger in it  and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes. Spoon a portion of berries  1/2 cup or more  into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries. Adapted from Julia and Jacques Cooking at Home Berry Liqueur ~~~~~~~~~~~~~ See the link below for a thread on making berry liqueurs. Blackberries make a very good one and its practically no work at all. Jim Here is a link that might be useful: [Berry Liqueur](http://forums.gardenweb.com/forums/load/harvest/msg0823473028955.html?15)