Best Fruit Gratin Recipes

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.

FRUIT GRATIN WITH CALVADOS AND MASCARPONE

Steps:

• Preheat oven to 400°F.
• Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
• Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour. Remove dish from oven.
• Preheat broiler.
• Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
• Available in Italian markets and many supermarkets.

SPRING FRUIT AND MIXED BERRY GRATIN

Steps:

• GRAND MARNIER: In a large satinless steel bowl, combine eggs and suager, mix until smooth. Add remaining ingredients. Place over pan of simmering water, whisk until thick. Let cool. SPRING FRUIT: Combine all fruit and divide evenly into oven-safe dishes. Just before serving, spoon sabayon over fruit. Gratinee in the broiler or with a torch. Garnish with mint and shaved chocolate.

DULCE DE LECHE FRUIT GRATIN

Steps:

• Preheat broiler.
• Spread 1 1/2 tablespoons dulce de leche evenly on bottom of each gratin dish, then divide blueberries evenly among dishes. Arrange 4 plum quarters in each dish.
• Put gratin dishes on a baking sheet and broil 4 to 6 inches from heat until dulce de leche begins to bubble, about 4 minutes, then sprinkle evenly with nuts and broil until nuts are browned, 1 to 2 minutes more. Serve warm.
• *Available at some supermarkets and specialty foods stores.

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).

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.

ORANGE-SCENTED SWEET POTATO AND FRUIT GRATIN

Steps:

• 1. Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste. 2. In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven. 3. Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.

GRATIN DE FRUIT DE MER

Steps:

• grind the prawn shells, mix it with cream, heat until almost boiling, then leave for half and hour. Filter it in a coffee filter. Put seafood and mushroom in a frypan Add the seafood and the cream in a pot with white filet fish. Simmer until sauce is reduced. Put in pan, cover with cheese and brown under the grill.

WARM PASSION FRUIT GRATIN WITH RASPBERRIES

Steps:

• Butter the insides of eight 3 1/2-inch flan rings.
• Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.
• Whisk arrowroot gradually into yolks, beating until smooth.
• Soften gelatin in 2 tablespoons of the water.
• Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat. Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture. Bring to boil over low heat, stirring constantly. Add gelatin and simmer gently at least 5 minutes, stirring constantly. Mixture will be smooth and as thick as a light pastry cream. Set aside and cover with wax paper or plastic wrap to keep film from forming.
• Combine sugar and remaining 6 tablespoons water in a small saucepan. Bring to boil; cover and cook 3 minutes. Remove lid and cook to 275 degrees on a candy thermometer.
• In a large bowl, beat egg whites to soft peaks. Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.
• Fold warm cream mixture into meringue mixture. Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture. Reserve some berries for garnish if desired.
• Refrigerate at least 4 hours in advance, and as long as 24 hours.
• To prepare for serving, preheat broiler. Dust each ring with confectioners' sugar. Arrange rings on oven-proof tray. Glaze briefly under broiler. Watch carefully.
• Slip the molds onto serving plates and serve immediately.

GUILT FREE FRUIT GRATIN

Steps:

• Preheat oven to 375°F.
• Place raisins, lemon juice, bourbon, and a tablespoon of water in a small saucepan and bring to sa simmer, uncovered.
• Allow to simmer till raisins are soft and plump.
• Arrange sliced fruit in a gratin dish or other samll ovenproof baking dish.
• Scatter rasins over fruit and pour remaining liquid over the fruit as well.
• Mix the bread crumbs, the spices and the lemon rind together and scatter over the fruit.
• If you absolutely must, you may add some artificial sweetner like equal or splenda to the breadcrumb mixture.
• Bake till fruit is bubbly (about 12 - 15 minutes.

CINNAMON HONEY FRUIT GRATIN

Steps:

• Preheat the oven to 450°F.
• Divide fruit evenly among 4 ramekins or small gratin dishes.
• Cover with cheese slices. Drizzle with honey and sprinkle with cinnamon.
• Heat in oven until cheese melts. Serve immediately (it says to serve with fancy cookies, but I didn't do that).
• Variation: to change the taste of cheese, use Gouda, Cheddar or Oka instead.
• Note: I used apples, bananas, pears and peaches. I didn't use any berries, although I wished I did. But you could since it requires any combination of fruits that you like.

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.