Strawberry Gratin

NOTE: We generally think of the term gratin in conjunction with savory foods that are sprinkled with grated cheese and/or bread crumbs and run under the broiler until crisp. However, a shallow gratin dish can just as easily accommodate fruit that has been lightly sauced and sugared. In this version, the fruit is moistened with some lemon sabayon, a frothy egg sauce that contrasts nicely with the berries. A little brown sugar is sprinkled over the gratin, which is placed under the broiler to caramelize the top. We tested several sauces for the fruit, including heavy cream and sour cream thinned with milk. Both curdled in the oven, so stick with sabayon. This simple dessert can be assembled after dinner if the sabayon has been prepared in advance. Serves six.

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Divide berries among 6 individual shallow gratin dishes or ramekins set on a baking sheet, or place berries in shallow 2-quart gratin dish.

2. Bake berries until fruit is warm and just beginning to cook, about 7 minutes. Remove from oven, adjust oven rack so that it is about 4 inches from broiler, and preheat broiler. Dollop gratin dish(es) with sabayon and sprinkle with brown sugar.

3. Slide the gratin dish(es) under broiler. Broil just until sugar melts and begins to caramelize, about 3 minutes. Serve immediately.

VARIATION:

Mixed Berry Gratin

Replace strawberries with 1¹/₂ cups each whole raspberries and blackberries.