Fifteen Minute Fruit Gratin Recipes

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FIFTEEN-MINUTE FRUIT GRATIN



Fifteen-Minute Fruit Gratin image

If you take soft, ripe fruit, top it with a fancy sauce like crème Anglaise, and run the whole thing under the broiler, you have a four-star dessert. But if you top the fruit with something like sweetened heavy cream, whipped just enough so that it holds some body when broiled, or sweetened sour cream-which hardly needs to be whisked-you can produce a similarly glorious dessert in less than half the time. Although this preparation is lightning-quick, it has to be constantly watched while cooking. Get the broiler hot, put the dish right under the heating element, and keep your eyes open. You want the topping to burn a little bit-it will smell like toasting marshmallows-but obviously not too much. When the topping is nearly uniformly brown, with a few black spots, it's done. The fruit will not have cooked at all.

Yield makes 4 servings

Number Of Ingredients 4

1 to 1 1/2 pounds perfectly ripe, soft fruit, such as peaches and/or berries
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract

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.

10-MINUTE FRUIT GRATIN



10-Minute Fruit Gratin image

Provided by Mark Bittman

Categories     easy, quick, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 to 1 1/2 pounds perfectly ripe soft fruit like peaches, plums, berries, figs or a combination
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 22 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 34 grams

FRUIT GRATIN WITH CALVADOS AND MASCARPONE



Fruit Gratin with Calvados and Mascarpone image

Categories     Dairy     Fruit     Dessert     Bake     Broil     Thanksgiving     Quick & Easy     Apple     Pear     Plum     Brandy     Cognac/Armagnac     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
2 tablespoons unsalted butter
1/2 cup Calvados or Cognac
5 tablespoons packed light brown sugar
24 dried apricots (preferably California; 5 oz)
18 pitted prunes (dried plums; 7 oz)
6 (2- by 1/4-inch) strips fresh lemon zest
1 cup mascarpone cheese* (8 oz)
2 tablespoons confectioners sugar
Special Equipment
a melon-ball cutter

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.

GUILT FREE FRUIT GRATIN



Guilt Free Fruit Gratin image

When you absolutely must have dessert, but you're counting calories and fat grams, here's a way to meet your goal and have a sweet too.

Provided by Chef Kate

Categories     Dessert

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 cup sliced apple (or apple or pear combo)
1/4 cup raisins
1 teaspoon Bourbon (optional)
1/4 cup breadcrumbs (from day old bread)
1/4 teaspoon cinnamon
1 teaspoon lemon juice, fresh
1/4 teaspoon lemon rind, fresh

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.

Nutrition Facts : Calories 275.2, Fat 1.8, SaturatedFat 0.4, Sodium 203, Carbohydrate 64.3, Fiber 5.6, Sugar 34.7, Protein 5

FRUIT GRATIN



Fruit Gratin image

This is a wonderful dessert, I love it with vanilla ice cream! Change the fruit to what is available or to what you prefer. I also like to make this in the winter with canned plums and then serve it with cinnamon ice cream. You can also finish the meringue under the grill. Standing time not included.

Provided by PetsRus

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs fruit (a mix of strawberry, raspberry, blackberry, red currants or blueberries)
3 peaches
2 cups crumbled macaroons (approx) or 2 cups amaretti cookies (approx)
8 tablespoons orange juice
1 grated lemon, zest of
2 egg whites
2 tablespoons caster sugar (or icing sugar)
1/2 teaspoon vanilla essence
mint leaf (to garnish)

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).

Nutrition Facts : Calories 76.5, Fat 0.3, Sodium 27.7, Carbohydrate 16.6, Fiber 1.2, Sugar 15.1, Protein 2.7

FRESH BERRY GRATIN



Fresh Berry Gratin image

From America's Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it's also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. 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."

Provided by Pismo

Categories     Dessert

Time 25m

Yield 1 berry gratin, 4-6 serving(s)

Number Of Ingredients 8

4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 pinch ground cinnamon

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 164.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 163.3, Carbohydrate 26.1, Fiber 0.5, Sugar 17.2, Protein 1.5

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