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Raspberry & fig gratin

Yield: 12 Servings

Ingredients:

• 1 c Raspberries fresh
• 1 c Figs peeled halved
• 3 tb Sugar brown
• 1/2 c Cream

Instructions:

sour thinned with -- 2 tb milk Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar. Run under a broiler to brown then serve warm. Source: Great Chefs of San Francisco Avon Books 1984 Chef: Jeremiah Tower Santa Fe Bar and Grill Berkeley CA

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