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Ingredients
0.3 cup almond flour (see cooks' note, below)
3 ounces almonds sliced
2 purée of usa bartlett pear (1 pound total)
0.3 cup powdered sugar
2 large eggs
3 ounces grapes seedless
0.5 cup cup heavy whipping cream
2 teaspoons juice of lemon fresh
5 ounces raspberries
0.1 teaspoon salt
0.3 cup butter unsalted cut into 1/2-inch cubes
0.5 teaspoon vanilla
Equipment
bowl
oven
whisk
baking pan
broiler
Directions
Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit.
Sprinkle with almonds and dot with butter.
Transfer gratin dishes to a shallow baking pan.
Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.
Almond flour (made from blanched almonds) and almond meal (containing the skins) are about the same grind and can be used interchangeably in this recipe.
