Fruitgratin Recipes

FRUIT GRATIN

Steps:

• Clean the fruits, remove the stone of the peaches and chop in cubes.
• Put all the fruit in an oven-proof dish.
• Top with the crumbled macaroons.
• Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
• Preheat oven to 375°F.
• Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
• Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
• Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
• Serve garnished with mint and a scoop of ice cream (optional).

GRATIN OF SUMMER BERRIES

Steps:

• Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
• Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
• To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.

10-MINUTE FRUIT GRATIN

Steps:

• Preheat broiler; set rack as close to heat source as possible (even 2 inches is not too close).
• Wash, pit, stem and peel the fruit as necessary. Cut stone fruit in halves or slices, as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit (at least 2 cups full) in a baking or gratin dish just large enough to hold it.
• Whip cream with 2 tablespoons of sugar until it is thick and just barely holding soft peaks; stir in the vanilla extract. Pour cream over and around the fruit. Sprinkle with remaining sugar.
• Broil carefully, allowing cream to brown all over and even burn in a couple of spots; rotate baking dish during broiling if necessary. Remove and serve.

SUMMERTIME FRUIT GRATIN

Steps:

• Butter six 5" shallow ramekins. In a small saucepan, bring the milk to a boil. Cover and set aside. Whisk the whole egg and the 2 egg yolks along with the sugar until very fluffy. Whisk in the cornstarch. Pour the hot milk into this mixture whisking constantly. Pour this mixture in the saucepan you used to heat the milk and cook over medium heat until it boils and thickens. Stir constantly or it will stick and burn. Turn the heat down and cook for another minute. Remove, pour into a new bowl and let cool to room temperature (can be refrigerated overnight). Once cooled, beat in the liquor and vanilla. When ready to serve, whip the cream until it forms soft peaks, fold into the prepared mixture. Arrange the fruit in the ramekins. Preheat the broiler, pour the mixture over the fruit, sift icing sugar over the top and broil 4" from the element until the tops are golden brown (about 2 min). Serve immediately.

FIFTEEN-MINUTE FRUIT GRATIN

Steps:

• Preheat the broiler; set the rack as close to the heat source as possible (even 2 inches is not too close).
• Wash, pit, stem, and peel the fruit as necessary. Cut stone fruit in halves or slices as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Put the fruit-there should be at least 2 cups-in a baking or gratin dish just large enough to hold it.
• Whip the cream with 2 tablespoons of the sugar and the vanilla until it is thick and just barely holding soft peaks. Pour it over and around the fruit. Sprinkle with the remaining 1 tablespoon sugar.
• Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary. Remove and serve.
• Using sour cream in place of cream will produce a strikingly different result. Sour cream is thick, rich, flavorful, and (obviously) sour; sweet cream becomes thinner and saucier in texture: Combine 1 cup sour cream with just enough milk-about 1/4 cup-to allow you to whisk it smooth. Add 2 tablespoons sugar and proceed as directed, using 1 tablespoon brown sugar for the topping.

TROPICAL FRUIT GRATIN

Steps:

• Preheat oven broiler.
• Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
• Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
• Cook over medium heat for about 3 minutes, always stirring, until thick.
• Remove from heat and add in vanilla. Allow to cool and reserve.
• Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
• Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
• Cook under broiler for 1 to 2 minutes, or until golden.