Nectarine & raspberry gratin

Nectarine & raspberry gratin

Try these delicious, fruity French treats

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

Method

  1. Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

309 kcalories, protein 3g, carbohydrate 30g, fat 20 g, saturated fat 11g, fibre 3g, salt 0.04 g

Recipe from Good Food magazine, August 2005.

Taste team comment

'A great dish for unexpected guests during the summer as it's quick and easy. The only extra touches I would add: a little grated chocolate and an amaretti biscuit!'

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

Just five ingredients

Ingredients

  • 4 very ripe nectarines , halved and stoned
  • 150g punnet raspberries
  • 142ml carton of double cream
  • 50g demerara sugar
  • cocoa powder for dusting, sieved
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309 kcalories, protein 3g, carbohydrate 30g, fat 20 g, saturated fat 11g, fibre 3g, salt 0.04 g

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