Gratin of Summer Berries

This is a wonderful dessert to make when fresh berries are at their peak. The fruit is baked under an eggy custard sauce called a “sabayon.” Recipe Source: Relish Mag

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  pint strawberry, hulled and sliced
• 1  pint blueberries, about
• 1  pint raspberries
• 5  egg yolks
• 1⁄2 cup sugar
• 1⁄4 cup  orange juice
• 2  tablespoons  orange liqueur
• 1⁄2 cup  sliced almonds

Directions

1. Preheat oven to 400°F Coat a 1 1/2-quart gratin or baking dish with cooking spray.
2. Combine berries in a large bowl. Transfer to baking dish.
3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.