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Peach, Apricot & Blueberry Gratin
Preparation time: 10 minutes
Cooking time: 5-6 minutes
Serves 6
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4 firm ripe peaches, halved, stoned and
very thinly sliced
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6 firm ripe apricots, halved, stoned and
very thinly sliced
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175 g (6 oz) blueberries
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250 g (8 oz) mascarpone cheese
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250 ml (8 fl oz) Greek yogurt
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3 tablespoons light muscovado sugar
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1 teaspoon ground cinnamon
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Spoon the peaches, apricots and
blueberries into a gratin dish.
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Beat the mascarpone and yogurt L together
and spread the mixture evenly over the fruit.
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Combine the sugar and cinnamon, sprinkle
over the gratin to cover the surface and cook under a preheated hot
grill for 5-6 minutes until the sugar is caramelized. Leave to cool for
a few minutes before serving.
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