Apricot and Rasberry YuJ granola gratin Recipe
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 This recipe for Apricot and Rasberry YuJ granola gratin, by Massiel Salas, is from Secret Granola Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Massiel Salas
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Category: |
Category: |
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Ingredients: |
Ingredients: Raspberry Honey Yogurt:
1 cup nonfat Greek yogurt
3 tablespoons raspberry honey
Apricot and Raspberry Gratin:
1 cup whole milk
4 eggs
1 cup all-purpose flour
4 tablespoons unsalted butter, melted, plus a few tablespoons softened butter for greasing
2 tablespoons light brown sugar
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
1 cup fresh raspberries
1 cup YUJ granola
1/2 cup sliced almonds
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Directions: |
Directions:1. For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
2. For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
3. In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
4.Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
5.Serve with a dollop of the raspberry honey yogurt. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:80 min |
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