JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Desserts
    "French Toasted" Brioche with Peaches and Blackberry Juice
    Alsatian Fruit Cake
    Apple Douillon
    Apple Pastry from Auvergne
    Apple Tart with Fleur de Sel
    Baked Apples with Orange
    Bananas with Rum and Cream
    Basque Cake
    Batter for Sweet Crepes
    Black Forest Cake
    Caramels with Fleur de Sel
    Cherry Clafoutis
    Chestnut Mousse
    Chocolate Charlotte
    Chocolate mousse
    Chocolate Pots de Creme
    Chocolate Soufflé
    Chocolate Truffles
    Clafoutis Bourguignon
    Crêpes with Orange Butter
    Easy Profiteroles
    Flambéed Bananas with Prunes
    Flaugnarde with Prunes
    Fricassée of Fruits with Basil
    Fruit Gratin with Maraschino
    Gratin of Apples and Lavender Honey
    Honey and Saffron Ice Cream
    Honey Ice Cream with Berries
    Kings Galette
    Lava cakes
    Lavender creme brulee
    Lemon Custard Cups
    Lemon Tart
    Madeleines Cookies
    Mango and Raspberries in an Apple/Pear Sauce
    Mattress for a Princess
    Mont Blanc
    Orange Cream
    Peach Melba
    Pear Tart
    Pears Poached in Red Wine and Blackcurrant
    Raspberry Charlotte
    Red Fruit Cups with Champagne
    Reine de Saba
    Rick's Famous Pineapple Upside Down Cake
    Roasted Peaches with Honey and Lavender
    Strawberries in Wine
    Strawberry Mousse
    Strawberry Soup
    Strawberry Tart with Mascarpone
    Tart with Two Grapes
    Yogurt Cake with Italian Plums
    Yogurt Cake with Pears
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Fruit Gratin with Maraschino
Gratin de Fruits au Marasquin

Serves: 6 : 6

Directions
Peel and cut the mangoes into thin slices. peel the figs and cut each lengthwise into 6 slices. Combine the fruits in a shallow container and sprinkle with the liqueur. Let the fruit macerate at room temperature for at least 20 mn. Prepare the sabayon: bring 2 to 3" of water to simmer in a large saucepan. Combine the egg yolks, sugar, wine and liqueur in a large, heat proof bowl and beat with a whisk or electric mixer until pale yellow and foamy. Set the bowl over the simmering water (the bottom of the bowl must not touch the water) and continue beating until the mixture becomes thick and creamy and increases in volume, and the whisk or beater leaves a clear trail on the bottom of the bowl. Test the temperature of the sabayon occasionally with a finger: if it feels hotter than just tepid (the temperature should not exceed 80º F) remove from the heat and beat until slightly cooled. Then return to the heat and finish cooking as described. To serve, preheat the broiler. Arrange the mango slices in a fan shape in the center of 6 oven proof plates. surround with the fig sections. Cover the fruit with the sabayon and broil a few minutes until lightly browned. Watch carefully because the sabayon will color quickly. Serve hot.This dish demands a lot of attention; the sabayon cannot be made in advance and the gratin can easily burn.

Recipe Contributed By
JDV

Recipe Category: Desserts


Ingredients
3 mangoes
6 figs
2 Tbsp maraschino liqueur
Sabayon:
2 egg yolks
1/2 cup confectioners sugar
2/3 cup dry white wine
2 Tbsp maraschino liqueur







CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved