15-Minute Fruit Gratin

  • Active Time 20m
  • Total Time 20m

Makes 4 servings


  • 1 to 1 1/2 pounds perfectly ripe soft fruit, such as peaches, plums, berries, figs or a combination
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 teaspoons vanilla extract


Preheat the broiler and set the rack as close to the heat source as possible (even 2 inches is not too close).

Wash, pit, stem, and peel the fruit as necessary. Cut stone fruit in halves or slices as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit (there should be at least 2 cups) in a baking or gratin dish just large enough to hold it.

Whip the cream with 2 tablespoons of the sugar until it is thick and just barely holding soft peaks. Pour it over and around the fruit. Sprinkle with the remaining 1 tablespoon sugar.

Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary. Remove and serve.

WITH MINIMAL EFFORT: Gratin with Sour Cream: Combine 1 cup sour cream with just enough milk (about 1/4 cup) that you can whisk it smooth. Add 2 tablespoons sugar and proceed as above, using 1 tablespoon brown sugar for the topping.

Recipe reprinted by permission of Broadway Books. All rights reserved.

RecID 5626

nutrition information per serving

293 calories; 22g total fat; 82mg cholesterol; 23mg sodium; 24g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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