There are three types of people in this world. Those who know how to appreciate what they already have, those who don't, and those who are seriously working on it. I proudly consider myself a member of group #3. But let's not go too deep here, I'm just talking about fruit. When at home, I tend to overlook them. If I want something sweet I just reach for some chocolaty concoction or a tall glass of fizzy apple lemongrass cordial on ice. Not even my shiny brand new fruit basket loaded with all sorts of tropical goodness and local apples and pears( always eat seasonal, right?) will make me throw a glance towards the healthy option. But all that is about to change. As I traveled a lot in the last few years, I realized that what I missed the most in my daily diet were fruits and soup. Not that you can't buy fruit anywhere, it's just that when I'm in a different country I want to eat as much local specialities as I can. These are usually cooked or baked, and that my friends means that there's no room for "boring" fruit like apples and oranges or chicken noodle soup for that matter. Now I try to eat all my fruit when they are still fresh, or use them in desserts, such as these delicious almond custard gratins. You can use any combination of fresh fruit. If you make this for guests, they will swoon first. Next they will ask weather they're easy to prepare. And immediately after your affirmative answer, they will ask for the recipe. I promise.
2 large eggs
1/2 cup heavy cream
1/3 cup sugar
1/4 cup almond meal
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 large mango, peeled, cubed
2 kiwis, peeled, cubed
1 cup blueberries
3/4 cup slivered almonds
1/4 stick unsalted butter, cubed
creme fraiche, for serving
Preheat oven to 350F. Butter 4 gratin dishes.
Mix all the fruit in a bowl, then divide among gratin dishes.
Whisk eggs, cream, sugar,almond meal, vanilla, almond extract and salt until combined. Pour custard over fruit. Sprinkle with almonds and dot with butter. Bake for 35 minutes.
Cool to room temperature. Serve with creme fraiche.
Recipe adapted from Gourmet magazine.