Friday, September 15, 2006

Pear Berry and Almond Gratin

insanly simple to make

New Thing: I had to get ramakins to make these.

I'm trying to use are much locally produced foods as possible and this recipe is a great one for this time of year as far as local produce. Next time I'm going to almost double the custard.

Pear Berry and Almond Gratin
2 large eggs
1/2 cup heavy cream
1/3 cup confectioners sugar
1/4 cup almond meal
1/2 teaspoon vanilla
1/8 teaspoon salt
2 firm-ripe Bartlett pears
2 teaspoons fresh lemon juice
1 cup raspberries
1/2 cup seedless grapes
3/4 cup sliced almonds
1/2 stick unsalted butter

Special equipment: 4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish

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.

Makes 4 servings.

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