Tropical 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

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.

TROPICAL FRUIT FLAMBé

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

GRATIN OF EXOTIC FRUITS

Steps:

• Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
• Toss the mango, papaya and oranges together with 1/2 cup of the ginger sugar.
• Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
• Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.

TROPICAL FRUIT GRATIN

Steps:

• Preheat oven broiler.
• Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
• Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
• Cook over medium heat for about 3 minutes, always stirring, until thick.
• Remove from heat and add in vanilla. Allow to cool and reserve.
• Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
• Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
• Cook under broiler for 1 to 2 minutes, or until golden.