Fruitgratin Recipes

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BREADFRUIT AU GRATIN



Breadfruit au Gratin image

Provided by Gemma

Time 1h

Number Of Ingredients 13

1 large green and firm breadfruit
¼ pound salted cod filets
2 tablespoons olive oil
1 large onion finely chopped
2 garlic cloves (finely chopped)
1 tablespoon fresh parsley (finely chopped)
¼ teaspoon thyme (leaves only an chopped)
Freshly ground black pepper to taste
Salt to taste
1 egg (beaten)
3/4 cup milk
2 cups Parmesan (freshly grated)
1 tablespoon unsalted butter

Steps:

  • The day before rinse codfish filets to remove most of the salt. Soak in 6 quarts of water for a about 4 - 6 hours, drain and replace with fresh water, repeat process about 2 - 3 times. After last soaking, rinse filets under running water, pat dry and flake and set aside.
  • Peel breadfruit and remove core. Cut in medium pieces and place to boil in large pot with enough water to cover. Once thoroughly cooked, removed breadfruit pieces, place in a large bowl and mash with a potato ricer or potato masher or a large fork. Set aside.
  • Preheat oven to 375 degrees Fahrenheit. Grease baking dish.
  • In a frying pan, add oil and then codfish. Let cook for about 2 - 3 minutes, add onion, parsley, thyme and black pepper. Cook for about 3 - 4 minutes while stirring. Remove pan and let cook.
  • Mix mashed breadfruit with codfish mixture; season to taste. Add milk, beaten egg and cheese and mix thoroughly. Add mixture in prepared baking dish. Dot with butter and bake golden in oven for about 30 - 45 minutes. Allow Breadfruit au Gratin at room temperature for about 15 minutes before serving.

Nutrition Facts : ServingSize 1 grams

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

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

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

GRATIN OF SUMMER BERRIES



Gratin of summer berries image

A simple, sophisticated dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 6

140g strawberry , hulled and cut into halves or quarters
140g each fresh raspberry and blueberries
grated zest 1 small lemon
100g white chocolate
142ml pot double cream
2 tbsp icing sugar

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.

Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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.

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