Unicorn (Unicorn@Indenial.com)
Sat, 16 Jan 1999 17:23:08 -0500
Thanks to reader Lorene Hensley for this cute little food funny. I'm
going to be generous and assume that this is not another one of those
pesky marriage proposals that I keep receiving.
Knock Knock
Who's there?
Olive
Olive who?Our "Post-Holiday Diet" recipe today is another French
classic.
Although I present it as a breakfast or brunch dish, this also serves
as an economical, easy, and healthful dessert item. Use any fruit
that is fresh and in season, and this will become a year-round family
favorite.
Fruit Gratin
1 tsp (5 ml) butter or margarine
4 cups (1 L) thinly sliced peaches, pears, apples,
nectarines, or plums, or mixed whole berries,
or whole cherries, or any combination of fruits
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter, cut into small pieces
1/4 cup all-purpose flour
1/4 cup (60 ml) chopped almonds, walnuts,
pecans, or nut of your choice
Grease a 9 inch (25 cm) square baking pan with the teaspoon (5 ml) of
butter or margarine. Place the fruit in the baking dish. In a small
bowl combine the remaining ingredients with your fingers, tossing and
pinching it until it resembles coarse meal. Sprinkle evenly over the
fruit, pressing down gently. Bake in a preheated 350F (180C) oven for
30 to 45 minutes, depending on the fruit, until the fruit is tender
and the topping is golden and bubbling. Serve hot or at room
temperature. Serves 4 to 6.
Olive you
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