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James Carrier Photo by: James Carrier

Apple-Pear Gratin

Notes: You can make this gratin up to 1 day ahead; cool, cover, and chill. Reheat, uncovered, in a 350° oven until warm, about 15 minutes.

Sunset JULY 2003

  • Yield: Makes 8 servings


  • 1 1/2 pounds Golden Delicious apples
  • 1 1/2 pounds firm-ripe Bartlett or Comice pears
  • 1 lemon (about 6 oz.), rinsed
  • 1/2 cup sugar
  • 1/4 cup dried currants
  • 2 tablespoons rum (optional)
  • 5 to 6 ounces anise or almond biscotti or shortbread cookies
  • 1 tablespoon melted butter
  • 1 teaspoon ground cinnamon
  • 2/3 cup whipping cream
  • Vanilla ice cream or slightly sweetened softly whipped cream


1. Peel and core apples and pears. Cut fruit lengthwise into about 1/2-inch-thick wedges; place in a large bowl.

2. Grate peel (yellow part only) from lemon, then ream juice. Add peel and juice to apples and pears, along with sugar, currants, and rum; mix gently. Pour into a shallow 2- to 2 1/2-quart baking dish.

3. Place biscotti in a 1-quart zip-lock plastic bag and crush lightly with a rolling pin to make 1 1/2 cups coarse crumbs; pour into a small bowl. Add butter and cinnamon and mix. Sprinkle crumb mixture evenly over fruit. Pour cream evenly over topping.

4. Bake in a 375° regular or convection oven until fruit is tender when pierced and crumb topping is browned, 30 to 40 minutes. Let gratin cool at least 10 minutes; serve warm or cool. Scoop onto plates or bowls and top with ice cream.

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 30%
  • Protein: 3g
  • Fat: 9.9g
  • Saturated fat: 4.8g
  • Carbohydrate: 55g
  • Fiber: 5g
  • Sodium: 82mg
  • Cholesterol: 35mg

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Apple-Pear Gratin recipe