Raspberry & fig gratin

12 Servings

Ingredients

Quantity Ingredient
1 cup Raspberries, fresh
1 cup Figs, peeled, halved
3 tablespoons Sugar, brown
½ cup Cream, sour, thinned with 2 tb milk

Directions

Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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