Guilt Free Fruit Gratin
"When you absolutely must have dessert, but you're counting calories and fat grams, here's a way to meet your goal and have a sweet too."
photo by Mme M
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 cup sliced apple (or apple or pear combo)
- 1⁄4 cup raisins
- 1 teaspoon Bourbon (optional)
- 1⁄4 cup breadcrumbs (from day old bread)
- 1⁄4 teaspoon cinnamon
- 1 teaspoon lemon juice, fresh
- 1⁄4 teaspoon lemon rind, fresh
directions
- Preheat oven to 375°F.
- Place raisins, lemon juice, bourbon, and a tablespoon of water in a small saucepan and bring to sa simmer, uncovered.
- Allow to simmer till raisins are soft and plump.
- Arrange sliced fruit in a gratin dish or other samll ovenproof baking dish.
- Scatter rasins over fruit and pour remaining liquid over the fruit as well.
- Mix the bread crumbs, the spices and the lemon rind together and scatter over the fruit.
- If you absolutely must, you may add some artificial sweetner like equal or splenda to the breadcrumb mixture.
- Bake till fruit is bubbly (about 12 - 15 minutes.
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Reviews
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This is an outstanding, and simple recipe that can be used all year long using seasonal fruits with complementary spirits. Delicious! I made it in late Spring with apricots, grapes and violet liqueur. -
This is a nice little cobbler dish. I did use dried cherries soaked in some kirsh instead of the raisins. Served with french vanilla icecream. -
Easy and delicious! I skipped the bourbon but did add the Splenda. We enjoyed this low fat, guilt free dessert so much, thanks for posting Kate! -
This was very good and an easy way to use up some things I needed to use up (some getting old light bread and too many apples). I didn't have any lemons so I used limes which was quite nice. I omitted the bourbon (because I didn't have any and thought the kids wouldn't eat it that way anyway) but want to try that next time. I also, loosely, tripled it to serve a family of 4. I found that by doing that I had 4 regular sized servings and 1 leftover for dh to take to work tomorrow to eat with some vanilla yogurt in his lunch. I will come clean and admit that I added 1 tbsp. splenda to the breadcrumbs but I figured since I was using light bread..... Thanks Kate!
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Really easy and yummy. I didnt have raisins so I used dried cranberries with the apples- very Christmas'y'. The bread crumbs were an interesting twist as a topping. Great recipe! Thanks for sharing. Wish I had a prettier dish to serve this in bc it is so beautiful.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
