Best Raspberry Gratin Recipes

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RASPBERRY AND FIG GRATIN



Raspberry and Fig Gratin image

Provided by Tarla Thiel

Categories     Berry     Fruit     Dessert     Bake     Raspberry     Fig     Summer     Sour Cream     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 5

2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Steps:

  • Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT



Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup nonfat Greek yogurt
3 tablespoons raspberry honey
1 cup whole milk
4 eggs
1 cup all-purpose flour
4 tablespoons unsalted butter, melted, plus a few tablespoons softened butter for greasing
2 tablespoons light brown sugar
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
1 cup fresh raspberries
1 cup low fat granola, such as Kellogg's
1/2 cup sliced almonds

Steps:

  • For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
  • For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
  • In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
  • Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
  • Serve with a dollop of the raspberry honey yogurt.

NECTARINE & RASPBERRY GRATIN



Nectarine & raspberry gratin image

Try these delicious, fruity French treats

Provided by Lesley Waters

Categories     Afternoon tea, Dinner, Lunch, Snack, Supper, Treat

Time 15m

Number Of Ingredients 5

4 very ripe nectarines , halved and stoned
150g punnet raspberries
142ml carton of double cream
50g demerara sugar
cocoa powder for dusting, sieved

Steps:

  • Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

CHERRY & RASPBERRY GRATIN



Cherry & raspberry gratin image

A deliciously healthy pudding of vanilla-scented summer fruits

Provided by Matt Tebbutt

Categories     Dessert, Dinner, Lunch

Time 40m

Number Of Ingredients 8

200ml milk
1 vanilla pod , split lengthways
2 eggs , separated
4 tbsp sugar
1 tbsp plain flour
squeeze lemon juice or eau de vie
280g stoned cherries
280g raspberries

Steps:

  • Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
  • Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
  • Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.

Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium

RASPBERRY GRATIN



Raspberry Gratin image

you will love this elegant yummy dish the great flavors come together for a great tasting dish it's perfect if you are making a nice dinner for two you can use this as a side dish , appetizer or desert . I got this recipe out of a professional cook book I bought for my culinary arts class it was created by chefs I will post...

Provided by Brenda Savage

Categories     Fruit Sides

Time 5m

Number Of Ingredients 8

3 oz raspberries fresh
1 genoise layer sliced 1 cm thick to cover bottom of dish
2 oz pastry cream
1 oz whipped cream
TT optional flavoring kirsch,orange liqueur,or raspberry brandy
1/4 slice almonds, sliced
1/4 butter, melted
confectioners' sugar as needed

Steps:

  • 1. step 1 - use a shallow gratin dish or other heatproof dish large enough to hold fruit in shallow layer
  • 2. step-2 cut a thin slice of genoise about 3/8 in. 1 cm thick to cover bottom of dish .
  • 3. step-3 arrange the fruit on top of the genoise .
  • 4. step-4 combine pastry cream,whipped cream, and flavoring . spread the mixture to cover the fruit completely.
  • 5. step-5 mix the almonds and butter and sprinkle over the pastry cream . dredge the top heavily with confectioners sugar.
  • 6. step-6 place under a broiler or in the top of a hot oven for a few minutes to brown the top . serve hot and enjoy !
  • 7. you may substitute the raspberries for sweet pitted cherries, but if you do and you use the brandy for flavoring I suggest using the cherry .
  • 8. this recipe time is based on already having a prepared genoise cake

WARM RASPBERRY GRATIN



Warm Raspberry Gratin image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 1/2 tablespoons unsalted butter
1 1/2 cups raspberries
2 eggs, separated
1/2 cup sugar
1/4 cup orange juice
2 tablespoons flour
1 cup heavy cream
Pinch of salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
  • Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
  • Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
  • Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 128 milligrams, Sugar 32 grams, TransFat 0 grams

RASPBERRY GRATIN



Raspberry Gratin image

Provided by Food Network

Time 40m

Yield 6 servings.

Number Of Ingredients 6

1 1/2 pounds raspberries
3/4 cup sugar
6 tablespoons raspberry liqueur, if desired
3 large eggs
Pinch of salt
1/2 cup all-purpose flour

Steps:

  • Pre-heat oven to 375 degrees.
  • Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes.
  • Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended.
  • Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbs. sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately.

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