Baked winter fruit "gratin" is full of seasonal flavor
When I was choosing the ingredients from our fruit bowl to put into this sweet take on a gratin, I couldn't help feeling excited, because apart from being a big lover of fruit, I was also going to macerate them with rum and sugar.
I knew the flavor that would come out would be awesome, and I was right, because the flavor was trapped after I covered up the fruit with the cream and then baked it. The rum gave this dessert a slight boost in character, so if you are planning to ditch it, don't, because I don't think you would want that added special taste to disappear.
Straight from the oven, this is a great dessert to serve this winter, and everyone will love it.
Mixed winter fruit "gratin" recipe
When seasons change, the bounties change too, and I think that's one part of enjoying every single season we go through. With this winter fruit gratin, we get to fully enjoy what grows in the colder months in a delicious baked dish.
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
- 1 pound mixed seasonal fruits (I used 1 clementine, 1 kiwi, 1/2 apple, 1/2 pear, 1 banana, 1/4 pomegranate, 1/3 cup grapes)
- 2 tablespoons rum
- 2 tablespoons brown sugar
- 3/4 cup milk
- 1 vanilla bean, sliced in half lengthwise, seeds removed
- 4 tablespoons granulated white sugar
- 3 eggs, yolks and whites separated
- 1-1/2 tablespoons flour
- 2 tablespoons shaved almonds
- Cinnamon powder (optional)
- Preheat the oven to 400 degrees F.
- Peel and slice or dice the fruits, then place them into a bowl. Add the rum and the brown sugar, and mix well. Let the fruits macerate for half an hour.
- In a small pot over medium heat, bring the milk and the vanilla seeds to a boil. Turn off the heat, and let the mixture cool.
- In a small bowl, mix the egg yolks and 2 tablespoons of white sugar with an electric mixer until it becomes creamy. Gradually add about 3 tablespoons of the boiled milk and the flour while continuing to mix.
- Over low heat, mix the mixture into the milk little by little while whisking with a manual whisk to prevent lumps from forming. Bring to a boil until the mixture becomes creamy. Turn off the heat, and let it cool.
- In another bowl, whip the egg whites with the electric mixer until stiff. Gradually add the remaining white sugar.
- Carefully fold in the egg whites with the cream.
- Distribute the fruits in 4 (10-ounce) ramekins, and then top with the cream. Sprinkle the almonds on top.
- Bake the fruit for 8 minutes or until the tops change color.
- Sprinkle on the cinnamon powder, if using.
- Serve warm.
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