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Peach Gratine This easy summer dessert takes just a few minutes and is quite delicious. The sliced peaches are arranged in a flower pattern in a gratin or other ovenproof dish, then sweetened with brown sugar, coated with a custard of egg and cream, sprinkled with sliced almonds, and baked in the oven. The same recipe can be made with bananas, plums, pineapple, apple, or just about any soft and juicy fruit—including berries, although they will leak a bit and bleed into the custard. Harder fruits, like pears, unless very ripe, need to be partially precooked before baking. The same recipe done in a pastry shell becomes a classical fruit quiche. The shell should be precooked for about 20 minutes before the peaches and the custard are added, because the crust takes longer to cook than the custard. 3 ripe peaches (about 1 pound) 1/3 cup brown sugar 1 egg, beaten lightly with a fork 1/2 cup heavy cream 2 tablespoons sliced almonds 1 tablespoon powdered sugar Slice the peaches directly on the pit and arrange the segments in a circular pattern in a round, flat, shallow dish like this gratin dish. Complete the circle, then place a few peach slices in the center in a decorative pattern to simulate the center of a flower. Sprinkle the peaches with the brown sugar. Mix the beaten egg with the cream, and pour the mixture on top of the fruit. Sprinkle with the sliced almonds and bake in a 375 -degree oven for 35 to 40 minutes. The peaches should be browned and slightly caramelized. Sprinkle with powdered sugar. Let cool to lukewarm before serving. 6 SERVINGS Return to Top | Back to Recipes |
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