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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can make this gratin up to 1 day ahead; cool, cover, and chill. Reheat, uncovered, in a 350° oven until warm, about 15 minutes. Ingredients:
1 1/2 pounds golden delicious apples |
1 1/2 pounds firm-ripe bartlett or comice pears |
1 lemon (about 6 oz.), rinsed |
1/2 cup sugar |
1/4 cup dried currants |
2 tablespoons rum (optional) |
5 to 6 ounces anise or almond biscotti or shortbread cookies |
1 tablespoon melted butter |
1 teaspoon ground cinnamon |
2/3 cup whipping cream |
vanilla ice cream or slightly sweetened softly whipped cream |
Directions:
1. Peel and core apples and pears. Cut fruit lengthwise into about 1/2-inch-thick wedges; place in a large bowl.
2. Grate peel (yellow part only) from lemon, then ream juice. Add peel and juice to apples and pears, along with sugar, currants, and rum; mix gently. Pour into a shallow 2- to 2 1/2-quart baking dish.
3. Place biscotti in a 1-quart zip-lock plastic bag and crush lightly with a rolling pin to make 1 1/2 cups coarse crumbs; pour into a small bowl. Add butter and cinnamon and mix. Sprinkle crumb mixture evenly over fruit. Pour cream evenly over topping.
4. Bake in a 375° regular or convection oven until fruit is tender when pierced and crumb topping is browned, 30 to 40 minutes. Let gratin cool at least 10 minutes; serve warm or cool. Scoop onto plates or bowls and top with ice cream.
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