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Fresh fruit gratin

Fresh fruit gratin
Ricardo DeAratanha / Los Angeles Times

Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort food playbook, the ... Read more

Total time: 25 minutes | Serves 4
  • 8 amaretti cookies, finely crumbled
  • 4 generous cups diced fresh fruit, cut into bite-size pieces (small berries can be left whole)
  • 1 (8-ounce) container mascarpone cheese, at room temperature
  • 2 tablespoons honey
  • 1 teaspoon amaretto or citrus liqueur
  • 2 teaspoons cornstarch

Step 1Heat the broiler and set a rack about 4 inches beneath the heating element.

Step 2Divide the crumbled amaretti among 4 individual gratin dishes or shallow ramekins. Divide the fruit evenly over the top, gently pressing the top of the fruit into an even layer.

Step 3In a large bowl, whisk together the mascarpone, honey, liqueur and cornstarch until evenly combined. Dollop the cheese mixture into the gratins, and spread with the back of a spoon or a spatula to spread the cheese and flatten it in an even layer over the fruit.

Step 4Place the gratin dishes under the broiler and cook just until the top of the gratins start to brown, 1 to 2 minutes. Remove from heat and cool on a rack for 5 minutes before serving.

Note: Amaretti are Italian almond macaroon-like cookies and can be found in well-stocked markets and specialty cooking stores. Cream cheese, creme fraiche, Greek yogurt or sour cream can be substituted for the mascarpone.


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