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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In this easy dish, a little bit of almondy custard dresses up fresh fruit, making it special for company while preserving its pure goodness. Ingredients:
2 large eggs |
1/2 cup heavy cream |
1/3 cup confectioners sugar |
1/4 cup almond flour or almond meal (see cooks' note, below) |
1/2 teaspoon vanilla |
1/8 teaspoon salt |
2 firm-ripe bartlett pears (1 pound total) |
2 teaspoons fresh lemon juice |
1 cup raspberries (5 ounces) |
1/2 cup seedless grapes (3 ounces) |
3/4 cup sliced almonds (3 ounces) |
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
2. 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.
3. 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.
4. Cook's note: Almond flour (made from blanched almonds) and almond meal (containing the skins) are about the same grind and can be used interchangeably in this recipe.
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