| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gabriel’s, Gate |
6 |
servings |
INGREDIENTS
| 2 |
c |
Rhubarb; cut into 5 cm (2 |
|
|
; inch) pieces |
| 2 |
|
Apples |
| 1/2 |
c |
Orange juice or water |
| 1/3 |
|
Vanilla pod; cut lengthwise |
| 3 |
tb |
Sugar |
| 1 |
lg |
Orange |
| 2 |
|
Egg yolks |
| 3 |
tb |
Whipped cream |
INSTRUCTIONS
Peel off hard rhubarb skin. Peel, quarter and core apples. Cut apple
quarters in half.
Place pieces of apple in a saucepan with orange juice, the vanilla pod and
the sugar. Bring to the boil and cook for 2 minutes.
Add rhubarb and cook until just soft.
Peel and segment orange.
Arrange apple, orange and rhubarb, attractively in the gratin dish,
draining their juice into a bowl.
Whisk this warm juice with egg yolks for 1 minute until a little creamy,
then gently mix in whipped cream.
Pour this preparation over fruit and place under a hot grill until the
creamy preparation becomes golden on top.
Serve immediately or keep and reheat a little in a warm oven just before
serving.
Converted by MC_Buster.
Per serving: 103 Calories (kcal); 3g Total Fat; (27% calories from fat); 2g
Protein; 18g Carbohydrate; 76mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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