Tropical Fruit Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

10-MINUTE FRUIT GRATIN

Provided by Mark Bittman

Categories     easy, quick, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 4



10-Minute Fruit Gratin image

Steps:

  • Preheat broiler; set rack as close to heat source as possible (even 2 inches is not too close).
  • Wash, pit, stem and peel the fruit as necessary. Cut stone fruit in halves or slices, as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit (at least 2 cups full) in a baking or gratin dish just large enough to hold it.
  • Whip cream with 2 tablespoons of sugar until it is thick and just barely holding soft peaks; stir in the vanilla extract. Pour cream over and around the fruit. Sprinkle with remaining sugar.
  • Broil carefully, allowing cream to brown all over and even burn in a couple of spots; rotate baking dish during broiling if necessary. Remove and serve.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 22 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 34 grams

1 to 1 1/2 pounds perfectly ripe soft fruit like peaches, plums, berries, figs or a combination
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract

TROPICAL FRUIT TART

Provided by Food Network

Categories     dessert

Number Of Ingredients 17



Tropical Fruit Tart image

Steps:

  • Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
  • Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
  • Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
  • Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

1 3/4 cups all purpose flour
1/4 cup powdered sugar
1 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons chilled unsalted butter, cut into pieces
4 large egg yolks
3 tablespoons water
1 cup whole milk
1 1inchlong piece fresh ginger, peeled, thinly sliced
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup apricot preserves
2 tablespoons Cognac
3 kiwis, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
1/4 fresh pineapple, peeled, cored thinly sliced

CAULIFLOWER GRATIN

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Cauliflower Gratin image

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

FRUIT GRATIN WITH CALVADOS AND MASCARPONE

Categories     Dairy     Fruit     Dessert     Bake     Broil     Thanksgiving     Quick & Easy     Apple     Pear     Plum     Brandy     Cognac/Armagnac     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12



Fruit Gratin with Calvados and Mascarpone image

Steps:

  • Preheat oven to 400°F.
  • Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
  • Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour. Remove dish from oven.
  • Preheat broiler.
  • Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
  • Available in Italian markets and many supermarkets.

1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
2 tablespoons unsalted butter
1/2 cup Calvados or Cognac
5 tablespoons packed light brown sugar
24 dried apricots (preferably California; 5 oz)
18 pitted prunes (dried plums; 7 oz)
6 (2- by 1/4-inch) strips fresh lemon zest
1 cup mascarpone cheese* (8 oz)
2 tablespoons confectioners sugar
Special Equipment
a melon-ball cutter

FIFTEEN-MINUTE FRUIT GRATIN

If you take soft, ripe fruit, top it with a fancy sauce like crème Anglaise, and run the whole thing under the broiler, you have a four-star dessert. But if you top the fruit with something like sweetened heavy cream, whipped just enough so that it holds some body when broiled, or sweetened sour cream-which hardly needs to be whisked-you can produce a similarly glorious dessert in less than half the time. Although this preparation is lightning-quick, it has to be constantly watched while cooking. Get the broiler hot, put the dish right under the heating element, and keep your eyes open. You want the topping to burn a little bit-it will smell like toasting marshmallows-but obviously not too much. When the topping is nearly uniformly brown, with a few black spots, it's done. The fruit will not have cooked at all.

Yield makes 4 servings

Number Of Ingredients 4



Fifteen-Minute Fruit Gratin image

Steps:

  • Preheat the broiler; set the rack as close to the heat source as possible (even 2 inches is not too close).
  • Wash, pit, stem, and peel the fruit as necessary. Cut stone fruit in halves or slices as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Put the fruit-there should be at least 2 cups-in a baking or gratin dish just large enough to hold it.
  • Whip the cream with 2 tablespoons of the sugar and the vanilla until it is thick and just barely holding soft peaks. Pour it over and around the fruit. Sprinkle with the remaining 1 tablespoon sugar.
  • Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary. Remove and serve.
  • Using sour cream in place of cream will produce a strikingly different result. Sour cream is thick, rich, flavorful, and (obviously) sour; sweet cream becomes thinner and saucier in texture: Combine 1 cup sour cream with just enough milk-about 1/4 cup-to allow you to whisk it smooth. Add 2 tablespoons sugar and proceed as directed, using 1 tablespoon brown sugar for the topping.

1 to 1 1/2 pounds perfectly ripe, soft fruit, such as peaches and/or berries
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract

FRUIT GRATIN

This is a wonderful dessert, I love it with vanilla ice cream! Change the fruit to what is available or to what you prefer. I also like to make this in the winter with canned plums and then serve it with cinnamon ice cream. You can also finish the meringue under the grill. Standing time not included.

Provided by PetsRus

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Fruit Gratin image

Steps:

  • Clean the fruits, remove the stone of the peaches and chop in cubes.
  • Put all the fruit in an oven-proof dish.
  • Top with the crumbled macaroons.
  • Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
  • Preheat oven to 375°F.
  • Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
  • Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
  • Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
  • Serve garnished with mint and a scoop of ice cream (optional).

Nutrition Facts : Calories 76.5, Fat 0.3, Sodium 27.7, Carbohydrate 16.6, Fiber 1.2, Sugar 15.1, Protein 2.7

2 lbs fruit (a mix of strawberry, raspberry, blackberry, red currants or blueberries)
3 peaches
2 cups crumbled macaroons (approx) or 2 cups amaretti cookies (approx)
8 tablespoons orange juice
1 grated lemon, zest of
2 egg whites
2 tablespoons caster sugar (or icing sugar)
1/2 teaspoon vanilla essence
mint leaf (to garnish)

TROPICAL FRUIT GRATIN

Make and share this Tropical Fruit Gratin recipe from Food.com.

Provided by Studentchef

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Tropical Fruit Gratin image

Steps:

  • Preheat oven broiler.
  • Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
  • Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
  • Cook over medium heat for about 3 minutes, always stirring, until thick.
  • Remove from heat and add in vanilla. Allow to cool and reserve.
  • Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
  • Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
  • Cook under broiler for 1 to 2 minutes, or until golden.

Nutrition Facts : Calories 254.2, Fat 10.5, SaturatedFat 6.6, Cholesterol 58.9, Sodium 52.8, Carbohydrate 40.5, Fiber 3.5, Sugar 31, Protein 2.9

1 1/2 cups pitted peeled and diced mangoes
1 1/2 cups seedless peelde diced papayas
2 babay bananas, peeled and sliced
2 kiwi fruits, peeled and diced
1 teaspoon lime zest
1/3 cup granulated sugar
2 tablespoons soft butter
1 teaspoon cornstarch
1 egg, separated
1/2 cup country style 15% cream
2 tablespoons brown sugar
1 tablespoon grated unsweetened coconut

More about "tropical fruit gratin recipes"

THE 13 BEST GRATIN RECIPES - THE SPRUCE EATS
Web Jun 27, 2020 Mix up your Sunday supper with this easy cauliflower gratin. Using vegetables instead of potatoes lightens up the casserole and makes it a delightful, low-carb option for your family. The recipe also includes …
From thespruceeats.com
the-13-best-gratin-recipes-the-spruce-eats image


FRESH FRUIT GRATIN RECIPE - LOS ANGELES TIMES
Web Feb 24, 2011 In a large bowl, whisk together the mascarpone, honey, liqueur and cornstarch until evenly combined. Dollop the cheese mixture into the gratins, and spread …
From latimes.com
Servings 4
Estimated Reading Time 7 mins
Category DESSERTS
Total Time 25 mins
  • Divide the crumbled amaretti among 4 individual gratin dishes or shallow ramekins. Divide the fruit evenly over the top, gently pressing the top of the fruit into an even layer.
  • In a large bowl, whisk together the mascarpone, honey, liqueur and cornstarch until evenly combined. Dollop the cheese mixture into the gratins, and spread with the back of a spoon or a spatula to spread the cheese and flatten it in an even layer over the fruit.
  • Place the gratin dishes under the broiler and cook just until the top of the gratins start to brown, 1 to 2 minutes. Remove from heat and cool on a rack for 5 minutes before serving.


SUMMER FRUIT GRATIN | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Web Apr 4, 2011 In a small bowl, combine yogurt, Ricotta, lemon zest and lemon juice. Divide fruit mix among 4 individual ovenproof dishes. Top each with yogurt and Ricotta mixture …
From dairyfarmersofcanada.ca
Servings 4
Energy 231 Calories
Carbohydrate 35 g
Fat 7 g


25 TROPICAL COOKIE RECIPES THAT’LL TAKE YOU ON VACATION
Web Mar 4, 2019 Hawaiian Dream Cookies. These cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top …
From tasteofhome.com


OUR 25+ BEST PINEAPPLE RECIPES - SOUTHERN LIVING
Web Jun 27, 2022 Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall. Recipe: Glazed Ham with Pineapple Chutney. Whether it's for a special occasion or …
From southernliving.com


40 TROPICAL FRUIT RECIPES TO HELP YOU ESCAPE | TASTE OF …

From tasteofhome.com


DELICIOUS FRUIT GRATIN | CANADIAN GOODNESS - DAIRY FARMERS OF …
Web Divide fruit among four individual-portion ovenproof dishes. Top each with the yogourt-Ricotta mixture and sprinkle with brown sugar. Place dishes on a cookie sheet and slip …
From dairyfarmersofcanada.ca


15 SWEET AND SAVORY TROPICAL FRUIT RECIPES TO MAKE …
Web It has two types of sauce, plenty of chickpeas, a kick from jalapeño, and some juicy pineapple. It’s smoky, spicy, tropical, and sweet flavor will keep your taste buds …
From onegreenplanet.org


FRUIT GRATIN WITH OLD RUM - OCEAN CRUISES - VIKING CRUISES
Web Beat egg whites in a medium bowl until very stiff; then fold in cooled cream mixture. Preheat oven to 450°F (232°C), butter 6 shallow ovenproof dishes or a 9x11-inch baking dish and …
From vikingcruises.com


GRATIN RECIPES | BBC GOOD FOOD
Web These gratin recipes are the perfect accompaniment to chicken, beef and fish. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Advertisement. …
From bbcgoodfood.com


8 AMAZING VEGETABLE GRATIN RECIPES | COOKING LIGHT
Web Dec 21, 2021 Evaporated milk unifies and enriches the layers of this dish. Use a loaf pan for maximum height, and bake gratin up to 2 days ahead for an easy side dish meal …
From cookinglight.com


TROPICAL FRUIT CAKE - FRUIT DESSERT RECIPE - GOOD HOUSEKEEPING
Web Nov 3, 1998 Directions To make the orange and lemon syrup, place the orange rind and juice, lemon rind and juice, caster sugar, cinnamon stick and 450ml (3⁄4 pint) water in a …
From goodhousekeeping.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #fruit     #tropical-fruit     #bananas     #mango     #papaya

Related Search