1 tablespoon butter or margarine
1 pint berries or pitted cherries, washed
1/4 cup sugar
1/4 cup sour cream
1 tablespoon orange flavored liquer or orange juice
1/4 teaspoon nutmeg
Place butter in 9-inch glass microproof pie plate; microwave on HIGH 30 seconds or until melted. Add berries; microwave on HIGH, uncovered, for 1 minute. In small bowl beat eggs with wire whisk. Add sugar, sour cream and liquer. Beat with whisk until combined. Pour over berries. Microwave on MEDIUM (50 percent) for 10-12 minutes or until custard just sets, rotating dish one quarter turn every 3 minutes. Sprinkle top with nutmeg. Remove and allow to stand on flat surface for 10 minutes. Serve warm or chilled. Serves 6.
Tip: For Peach Clafouti - peel, pit and slice 4 medium ripe peaches. Arrange in a circular pattern in a single layer on top of the melted butter, microwave on HIGH for 2 minutes. Follow recipe above subsituting 1/4 teaspoon cinnamon for the nutmeg.
GIANT FRUIT TART
1/4 cup butter or margarine
2 cups graham cracker crumbs
8-ounce package of cream cheese, softened
1 teaspoon vanilla
assorted fresh fruit
1/2 cup apricot jam
2 tablespoons water
Place butter in 1-quart casserole. Microwave on HIGH 45 seconds or until melted. Add graham cracker crumbs; stir well. Pat crumb mixture onto a 12-inch round microproof plate or tray. Microwave on HIGH 1 1/2 to 2 minutes. In a small bowl combine cream cheese, vanilla and sugar; stir well. Spread cream cheese mixture over crumb crust. Top with sliced fresh fruits, grapes and berries. Combine apricot jam and water in small bowl; microwave 1 minute on HIGH until heated and smooth. Pour or spoon glaze over top of fruit. Chill 1-2 hours. Serves 8.