Fresh fruit gratin

Fresh fruit gratin (Ricardo DeAratanha / Los Angeles Times / August 27, 2012)

 

Fresh fruit gratin

Total time: 25 minutes

Servings: 4

Note: Amaretti are Italian almond macaroon-like cookies and can be found in well-stocked markets and specialty cooking stores. Cream cheese, crème fraîche, Greek yogurt or sour cream can be substituted for the mascarpone.


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8 amaretti cookies, finely crumbled

4 generous cups diced fresh fruit, cut into bite-size pieces (small berries can be left whole)

1 (8-ounce) container mascarpone cheese, at room temperature

2 tablespoons honey

1 teaspoon amaretto or citrus liqueur

2 teaspoons cornstarch

1. Heat the broiler and set a rack about 4 inches beneath the heating element.

2. Divide the crumbled amaretti among 4 individual gratin dishes or shallow ramekins. Divide the fruit evenly over the top, gently pressing the top of the fruit into an even layer.

3. In a large bowl, whisk together the mascarpone, honey, liqueur and cornstarch until evenly combined. Dollop the cheese mixture into the gratins, and spread with the back of a spoon or a spatula to spread the cheese and flatten it in an even layer over the fruit.

4. Place the gratin dishes under the broiler and cook just until the top of the gratins start to brown, 1 to 2 minutes. Remove from heat and cool on a rack for 5 minutes before serving.

Each serving: 404 calories; 6 grams protein; 36 grams carbohydrates; 4 grams fiber; 28 grams fat; 14 grams saturated fat; 71 mg cholesterol; 30 grams sugar; 36 mg sodium.