Name: Gratin des Fruits à L’angélique (Fruit Gratin with Angelica)
Yield: Serves 4
Cuisine: French
Ingredients: a handful of loganberries and blackberries, or other seasonal berries; 2 tablespoons kirsch or Grand Marnier (optional); a few strawberries; 1¼ cups heavy cream; a few raspberries; 1 tablespoon finely chopped crystallized angelica; 2 large peaches, peeled and sliced; 1 young leaf of angelica, chopped; 7 tablespoons sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Both angelica and sweet cicely have the useful characteristic of making sharp or acid fruit taste sweeter. In this dish I use angelica leaves to ‘sweeten’ the fruit and have added candied or crystallized stems of the herb to the covering of cream. This fruit gratin can be prepared with whatever soft fruits are in season.

Ingredients

2 large peaches, peeled and sliced
a few strawberries
a few raspberries

Method

Divide the fruit between four small gratin dishes. You can use one large dish, but I think individual servings are more attractive. Add the chopped angelica leaf to the fruit and sprinkle over the liqueur, if you are using it, and half the sugar.

Beat the cream until stiff but still glossy, mix in the crystallized angelica, and spread over the fruit. Smooth the surface and chill for at