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Summer Fruit Gratin with Apricot Stilton Sauce
- Serves
4
- Difficulty
Medium
By Paul Gayler
Published 1997
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.
Ingredients
Method
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