Rustic fruit gratins - fruit dessert

Sunset, June, 1999 by Elaine Johnson

Technically, a gratin has a topping that gets brown when broiled or baked. These fruit desserts brown with the same appetizing appeal, are speedy to assemble, and have the look of a carefully arranged fruit tart - minus the calorie-laden crust. Their flavors are surprisingly complex, the result of a combination of high-heat baking that concentrates the taste of the fruit and the addition of syrup-saturated fresh citrus slices. Serve hot gratins plain or with justifiable scoops of nonfat frozen yogurt.

Apricot Gratin

PREP AND COOK TIME: About 45 minutes

NOTES: Serve with scoops of vanilla nonfat frozen yogurt.

MAKES: 4 to 6 servings

1 lemon (about 1/4 lb.)

1/2 cup sugar

1 1/4 to 1 1/2 pounds ripe apricots

2 tablespoons apricot-flavor brandy, brandy, or orange juice

1/4 cup apricot jam

1. Rinse lemon, slice off and discard ends, then cut fruit crosswise into paper-thin slices, and discard seeds.

2. In a 10- to 12-inch nonstick frying pan over high heat, bring 1 cup water to a boil. Add lemon and cook for 1 minute. Drain. Repeat step.

3. In pan, combine lemon and 1/4 cup sugar. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

4. Rinse apricots, pit, and cut fruit lengthwise into 3/4-inch slices. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange apricots in a single layer. Tuck lemon pieces among apricot slices. Spoon brandy over fruit, then sprinkle evenly with remaining 1/4 cup sugar.

5. Bake in a 450 [degrees] oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

6. Stir apricot jam to soften; dot evenly over fruit.

7. Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.

Per serving: 156 cal., 2.3% (3.6 cal.) from fat; 1.5 g protein; 0.4 g fat (0 g sat.); 38 g carbo (1.3 g fiber); 6.9 mg sodium; 0 mg chol.

Apple Gratin

PREP AND COOK TIME: About 45 minutes

MAKES: 4 to 6 servings

Follow directions for apricot gratin (preceding), but instead of apricots, use peeled, cored Golden Delicious apples. In step 4, decrease sugar to 2 tablespoons, and mix with 1/2 teaspoon fresh-grated or ground nutmeg.

Per serving: 112 cal., 3.2% (3.6 cal.) from fat; 0.4 g protein; (1.4 g fat (0.1 g sat.); 28 g carbo (1.7 g fiber); 5.9 mg sodium; 0 mg chol.

Pear-Orange Gratin

PREP AND COOK TIME: About 50 minutes

NOTES: If desired, splash a little cassis over servings of the dessert.

MAKES: 4 to 6 servings

Follow directions for apricot gratin (at left), but instead of lemon, use 1 orange (6 oz.), rinsed and cut in half lengthwise, then sliced crosswise. Omit step 2. In step 3, add 2 tablespoons water.

Instead of apricots, use peeled, cored firm-ripe pears such as d'Anjou or Bartlett. Mix fruit with 1 1/2 tablespoons lemon juice. In step 4, decrease sugar to 2 tablespoons.

Per serving: 126 cal., 3.6% (4.5 cal.) from fat; 0.8 g protein; 0.5 g fat (0 g sat.); 32 g carbo (2.8 g fiber); 6.7 mg sodium; 0 mg chol.

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