Winter Fruit Gratin
I’m a big fan of rich decadent desserts, especially cakes and tarts. But as my clientele, my family and I have grown older, I have come to see the wisdom-and sometimes neccesity of a lighter dessert, especially after a big holiday meal. So for the past couple of years, I have sought out interesting non-pastry ways with fruit to end the meal.
For my family’s Christmas dinner this year, I hit upon a delicious fruit gratin. Normally, I would make a zabaglione sauce to brulée for a fruit gratin, but again, with age, I appreciate scaling down the work load, too. So this fruit gratin which uses mascarpone (always wonderful with roasted pears) rather than a sauce that needs to be whipped up at the last minute, had another advantage. And on top of that, I had recently received a couple of sample bottles of an extraordinarily delicious Caramel Liquer from Lovoka. The liquer was great for sipping on its own (which we did with the fruit gratin), but I felt it also cried out for a luscious pear or apple dessert. Yes, I was happy to come across this Winter Fruit Gratin recipe in Gourmet, which I easily adapted.
Everyone’s mouth watered as the aroma of the apples and pears cooked in the Lovoka Caramel Liquer wafted over them as I pulled the dish from the oven. I’m cetain you will enjoy this dish as much as we all did. Recipe follows…