Winter warmer recipes with Tudor Park: Fruit gratin

Finishing off your dinner with a dessert on a work night usually involves a quick raid of the fridge for a yogurt. But if you have fruit that needs eating up, or even tins of peaches or pears in the cupboard, then you can whip up this creamy dessert in just 10 minutes, says Alfonso Salvaggio, Head Chef at Tudor Park Marriott Hotel & Country Club in Bearsted, Kent.

Fruit Gratin
Serves two
300g mix of any fruit – bananas, berries, figs, tinned pears/peaches/orange segments
400ml double cream
2 tsp caster sugar
2 egg yolks
2 tbsp honey
Handful of flaked almonds

Method:

• Slice the fruit into big chunks, keeping small berries like raspberries and blueberries whole. Place in a shallow, heatproof dish and sprinkle over the almonds.
• Whip the cream until it reaches soft peaks, then beat in the egg yolks, honey and sugar. Pour over the fruit and place under a grill set to a medium heat.
• Keep a careful watch until the topping turns golden brown. Serve with ice cream or just on its own.

Chef’s tip: For a special occasion, add a teaspoon or two of Pernod, Amaretto, or Cointreau to the cream mix before pouring over the fruit and then grilling. This dish works best when the fruit is very ripe.

To find out more about Tudor Park Marriott Hotel & Country Club, click HERE.