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Pear and Apple Gratin Gloria

Serves: 6 servings

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Ingredients:

  • 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


Procedures:

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.

Jacques Pépin

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