Summer Fruit Gratin with Apricot Stilton Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I love the refreshing taste of these summer berries, offset with a sweet cheese sauce. Other fruit such as apricots or peaches can be used, or even poached pears during the colder months. Why not try serving the apricot Stilton sauce as a fondue for dipping fruits? In this case, a little apricot brandy may be added instead of kirsch.


  • 250 g (9 oz, ½ cups) fresh blackberries
  • 50


Place the blackberries in a blender with the sugar and blitz to a purée. Strain the purée through a fine sieve to remove the pips. Taste and add more sugar if necessary.

For the sauce, bring the cream to the boil in a pan, then remove from the heat and stir in the cheese. Leave to cool. Put the egg yolks and sugar in a bowl set over a pan of simmering water, making sure the water does n