Raspberry and 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 From: Rob Stewart Date: 09-08-94
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