Jacques Pépin’s Raspberry Gratin Recipe

Raspberry Gratin

Serves 6

This tasty dessert can be made with fresh berries or IQF (Individually Quick Frozen) berries. Serve the gratin warm, with crème fraîche or sour cream.

One 16-ounce bag frozen unsweetened raspberries, or 1 pint fresh raspberries
3 croissants or Danish pastries, or leftover cake, cut into 1⁄2-inch pieces (2 cups)
3 tablespoons unsalted butter, melted
1⁄2 cup packed light brown sugar
Crème fraîche or sour cream, for serving

  1. Preheat the oven to 375°. Place the berries in a 5-cup gratin dish.
  2. Place the pastry pieces in a bowl. Add the melted butter and brown sugar and mix well. Sprinkle on top of the berries.
  3. Bake for about 25 minutes, until the gratin is nicely browned on top. Serve warm, with crème fraîche.

TIP: Keep a supply of IQF (Individually Quick Frozen) berries in your freezer for use in fruit desserts.