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Fifteen-Minute Fruit Gratin

Photo: Kate Bittman

BY Kate Bittman

PUBLISHED June 4, 2024

Holy strawberry heaven (or any other fruit you can get your hands on). Topped with heavy cream and sugar, and then broiled. What could go wrong?! (A note: I somehow thought this would be like strawberries and cream. It’s not. It’s a lot runnier, because, hello, warm juice and strawberry-scented dairy. Eat it in a bowl, solo, or you could even put it on top of, say, a brownie. That would not be bad.)

 

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Fifteen-Minute Fruit Gratin

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 1 to 1 1/2 pounds perfectly ripe, soft fruit, such as peaches and/or berries
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the broiler; set the rack as close to the heat source as possible (even 2 inches is not too close).
  2. Wash, pit, stem, and peel the fruit as necessary. Cut stone fruit in halves or slices as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit—there should be at least 2 cups—in a baking or gratin dish just large enough to hold it.
  3. Whip the cream with 2 tablespoons of the sugar and the vanilla until it is thick and just barely holding soft peaks. Pour it over and around the fruit. Sprinkle with the remaining 1 tablespoon sugar.
  4. Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary. Remove and serve.

— Recipe from The Minimalist Cooks at Home

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