Raspberry And Fig Gratin Recipes

Steps:

• Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
• For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
• Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
• Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

Steps:

• Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

Steps:

• Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
• Meanwhile preheat the oven to 425 degrees F.
• In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
• When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.
• Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.

Steps:

• Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.

Steps:

• In a stand mixer with paddle attachment, combine flour, sesame seeds, almonds, sugar, salt, cinnamon and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add 2 eggs and vanilla, and mix just until it comes together. Form into a disc, wrap in plastic and refrigerate at least 2 hours until firm. (Double-wrapped, dough can be frozen up to 3 months.).
• In a saucepan, combine half the figs and half the raspberries with brown sugar, white sugar, lemon zest, lemon juice, and flour. Toss well. Add 1 tbsp butter. Bring to a boil and cook 2-3 minutes until thick. Transfer to a bowl and add reserved figs and raspberries. Stir gently to combine. Taste and adjust lemon or sugar if needed. Cool over ice bath until room temperature.
• Remove dough from refrigerator. Remove 1/3 of dough and return to refrigerator. Flour work bench and roll out larger piece of dough to 1/8-inch thickness. Dough will be very fragile, so keep it cold and work quickly but carefully. Transfer carefully to a 9" tart pan. Patch any holes carefully to be sure the base is solid. Press up to form sides.
• On a piece of baking parchment, roll out smaller piece of dough to 1/8" thick. Cut into 1/2" strips with pastry wheel or pizza cutter. Transfer parchment to a sheet pan and place in refrigerator 30 minutes.
• Fill tart shell with fruit mixture until level with top of shell, about 2½ cups of fruit. Beat 1 egg with water and brush over exposed edge of crust. Lay strips of dough over top in lattice formation. Brush each strip with egg wash as you lay it in place. Press down on lattice strips at edges of tart pan to press them into the edge of the tart shell and trim off excess. (Strips should form a lattice, but do not attempt to actually weave the strips - the dough is too fragile and will break.) Sprinkle with turbinado sugar.
• Place pan on foil-wrapped baking sheet (to catch bubble-overs) and bake in preheated 350°F oven 40-45 minutes until juices are bubbly and lattice is golden-brown. Cool to room temperature, remove tart shell, and serve with vanilla ice cream or lightly sweetened whipped cream.

Steps:

• Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs.
• In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest.
• At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
• Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs.
• Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
• Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
• Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
• Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
• Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.