Tuesday, October 6, 2009
Nectarine & raspberry gratin
Try these delicious, fruity French treats.
Prep 5 mins
Cook 10 mins
4 very ripe nectarines , halved and stoned
150g punnet raspberries
142ml carton of double cream
50g demerara sugar
cocoa powder for dusting, sieved
1. 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 per serving
309 kcalories, protein 3g, carbohydrate 30g, fat 20 g, saturated fat 11g, fibre 3g, salt 0.04 g
Recipe from Good Food magazine, August 2005.
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