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Raspberry with Fig Gratin Recipe

1 c Raspberries, fresh

1 c Figs, peeled, halved

3 tb Sugar, brown

1/2 c Cream, sour, thinned with 2 tb milk

Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar. Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

This entry was posted on Sunday, January 11th, 2009 at 12:54 pm and is filed under Baked Goods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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