Gratin of Summer Berries
Photo by Kurt Wilson, Courtesy of Morrow
- Yield: 6 servings
- Prep: 15 mins
- Cook: 5 mins
The fruit is baked under an eggy custard sauce called a "sabayon."
Ingredients
- 1pint strawberries, hulled and sliced
- 1pint blueberries
- 1pint raspberries
- 5-- egg yolks
- 1/2cup sugar
- 1/4cup orange juice
- 2tablespoons orange liqueur
- 1/2cup sliced almonds
Instructions
- Preheat oven to 400F. Coat a 1 1/2-quart gratin or baking dish with cooking spray.
- Combine berries in a large bowl. Transfer to baking dish.
- Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened.
- Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.
Recipe reprinted with permission from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006).
Nutritional Info *per serving
- Calories 230
- Glycemic Load 12.22
- Fat 8g
- Saturated Fat 1.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 4g
- Cholesterol 155mg
- Sodium 10mg
- Potassium 280mg
- Carbohydrate 37g
- Fiber 6g
- Sugars 28g
- Protein 5g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 90%
- Calcium 6%
- Iron 8%
