Pear & Hazelnut Gratin

Pear & Hazelnut Gratin
Photo by Scott Phillips


  • Pinch salt
  • 6 Tbs. cold unsalted butter, cut into cubes
  • ¼ cup plus 1 Tbs. granulated sugar
  • 1 Tbs. fresh lemon juice
  • ¾ cup light or heavy cream
  • 2 lb. firm but ripe Bosc pears (about 4)
  • ¼ cup ginger preserves, at room temperature
  • + 3 more ingredients
    • ½ cup whole unblanched hazelnuts
    • 1-¼ tsp. finely grated orange zest
    • ½ cup fresh white breadcrumbs

Position a rack in the lower third of the oven and heat the oven to 400°F. Butter the bottom and sides of six 6-inch (8-oz.) gratin dishes (or one shallow 1-1/2-qt. gratin dish or baking pan). In a small bowl, combine 1 tablespoon of the sugar with the ginger preserves, orange zest, and salt. St...

View full recipe at Fine Cooking


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