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Raspberry and Fig Gratin

1 c Raspberries, fresh

1 c Figs, peeled, halved

3 tb Sugar, brown

1/2 c Cream, sour, thinned with

-- 2 tb milk 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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