Pear and Apple Gratin Gloria
By Jacques Pépin
Pear and Apple Gratin Gloria
By Jacques Pépin
Yield/Serves:
6 servings <br><br> <a href="https://www.surlatable.com/category/cat950421/">Learn more about Scraps</a> <br><br>
- 1 leftover pear (about 10 ounces), peeled, cored, and cut into 1-inch pieces (about 2 cups)
- 1 leftover apple (about 10 ounces), peeled, cored, cut into 1-inch pieces (about 2 cups)
- About 8 ounces leftover croissants, Danish pastry, pound cake, muffins, pies, cookies, scones or bread, cut or broken into 1-inch pieces (about 3 cups)
- ½ stick (2 ounces) unsalted butter, melted
- ⅓ cup cherry or apricot preserves
- ¾ cup apple or orange juice
- 1 teaspoon cinnamon
- ⅓ cup golden raisins
- Garnishes
- 1 cup crème fraiche or sour cream
- A few sprigs of mint
Preheat the oven to 400°F.
Discard any damaged parts of the pear and apple, and cut them into 1-inch pieces. (You should have about 6 cups.) Mix in a bowl with the remaining ingredients (except the garnishes) until combined well. Spoon into a 6-cup gratin dish and place the dish on cookie sheet. Bake for 45 to 60 minutes, until the fruits are very soft and the top well-browned. Serve lukewarm with a tablespoon of crème fraiche or sour cream and a sprig of mint on top.
Notes:
Jacques and Joel added a peach to their gratin and used a combination of stale croissants, cranberry scones and crumb cake.
Discard any damaged parts of the pear and apple, and cut them into 1-inch pieces. (You should have about 6 cups.) Mix in a bowl with the remaining ingredients (except the garnishes) until combined well. Spoon into a 6-cup gratin dish and place the dish on cookie sheet. Bake for 45 to 60 minutes, until the fruits are very soft and the top well-browned. Serve lukewarm with a tablespoon of crème fraiche or sour cream and a sprig of mint on top.
Notes:
Jacques and Joel added a peach to their gratin and used a combination of stale croissants, cranberry scones and crumb cake.