Raspberry And Fig Gratin

Recipe Ingredients

1 cup	237ml	Raspberries - fresh
1 cup	237ml	Figs - peeled, halved
3 tablespoons	45ml	Sugar - brown
1/2 cup	118ml	Cream - sour, thinned with
2 tablespoons	30ml	Milk

Recipe Instructions

Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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