Best Gratin Of Exotic Fruits 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.

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).

FRUIT-AND-ALMOND GRATINS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
• Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
• Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.