Raspberry Gratin

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Raspberry Gratin

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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Fruit Mixture

4 cups fresh or frozen (do not thaw) raspberries

1 tablespoon sugar

1 tablespoon kirsch or other eau de vie (optional)

1 Pinch salt

Topping

3 slices sandwich bread -- torn into quarters

2 tablespoons unsalted butter -- softened

1/4 cup lightly packed LIght or Dark Brown sugar

1 pinch cinnamon

 

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Toss fruit gently with sugar, kirsch (if using), and salt in medium

nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.

2. Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted

with steel blade until mixture resembles coarse crumbs, about ten 1-second

pulses. Sprinkle crumbs evenly over fruit and bake until crumbs are deep

golden brown and fruit is hot, 15 to 20 minutes. Cool on wire rack 5 minutes

and serve.

 

 

 

 

Source:

" Cook's Magazine Web site

(http://www.americastestkitchen.com/recipe/54.htm) "

 

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Per serving: 252 Calories (kcal); 23g Total Fat; (80% calories from fat);

trace Protein; 13g Carbohydrate; 62mg Cholesterol; 137mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2

Fat; 1 Other Carbohydrates

 

NOTES : Fruit gratins are typically made by running a shallow dish filled

with berries and crumbs under the broiler. We found that a moderately hot

oven gives the berries more time to soften and browns the crust more evenly.

Using the oven, as opposed to the broiler, also greatly reduces the danger

of burning this unpretentious dessert. Avoid using a metal pie pan that may

react with the acidity of the fruit and impart an " off " metallic flavor.

Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice

cream. If you prefer, you can substitute blueberries, blackberries, or

strawberries for part or all of the raspberries. If using strawberries, hull

them and then slice lengthwise in half or quarters depending on their size.

Later in the season, ripe, peeled peach or nectarine slices can be used in

combination with blueberries or raspberries

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0