Fruit Gratin With Old Rum
The secret inside this taste of the Caribbean is the aged rum. Many fine rums are aged in oak barrels for years to achieve a superior flavor profile. This technique gives the rum a buttery, exotic, almost hidden sweetness. Serve your Fruit Gratin with a scoop of light and refreshing coconut sorbet to accentuate the island flavor.
- 2 lg egg yolks
- ½ C (118 ml) heavy cream
- 1 C (238 ml) half and half
- ½ tsp (2.5 ml) vanilla extract
- ½ C (96 g) granulated sugar
- ¼ C (38 g) cornstarch
- 6 lg egg whites
- 1½ C (195 g) pineapple, diced
- 1½ C (195 g) papaya, diced
- 1 banana, diced
- 1 mango, diced
- 4 T (59 ml) rum, preferably old rum
- 2 T (28 g) light brown sugar, packed
Place yolks in a small bowl and whisk; set aside.
Place cream, half and half and vanilla in a medium saucepan over medium heat until hot but not boiling. Remove from heat. Slowly pour a quarter of cream mixture into yolks, whisking constantly. Pour yolk and cream mixture back into remaining cream in saucepan, whisking to combine. Place over medium heat and whisk in sugar and cornstarch, stirring constantly until mixture thickens, about 4 minutes. Transfer to a bowl, then cover the surface directly with plastic wrap to prevent a skin from forming. Let cool for at least 10 minutes.
Place egg whites in a medium bowl and beat with an electric mixer until very stiff. Using a rubber spatula, gently fold cream mixture into egg whites.
Preheat oven to 450°F (232°C). Butter 6 shallow oven-proof dessert dishes on a sheet pan or butter a 9×11-inch baking dish and set aside.
To prepare filling, place fruit, rum and brown sugar in a medium bowl and stir gently to combine. Divide among prepared dessert dishes. Spoon cream mixture generously over the top and bake until golden brown, about 8 minutes.
Perfect served with a small scoop of coconut sorbet.
Prep time: 10 minutes
Cook time: 10 minutes
Makes 6 servings