This an especially superb season for fresh fruit that bursts with color and big flavor. Imagine tender, glistening raspberries, cherries, apricots, peaches, pears, apples and plums. When a few of these sweet jewels pass your lips you may aspire to enticing ways to offer them. Certainly fruit has a hallowed place in salads, sauces, grains and with meat, but most of us instead think dessert.

Summer fruit pies, cakes, crisps, crumbles, cobblers and pandowdys have a sweet allure, but they can be a bit of bother if you make them infrequently. Clafoutis (kla-foo-TEE) is the perfect alternative. This dessert has the distracted cook in mind: it is neither difficult nor time-consuming and it requires few ingredients. Summer fruit demands simple preparation to keep its juicy, bright flavor intact.

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