Recipes
Technically, a gratin has a topping that gets brown when broiled or baked. These fruit desserts brown with the same appetizing appeal, are speedy to assemble, and have the look of a carefully arranged fruit tart ― minus the calorie-laden crust. Their flavors are surprisingly complex, the result of a combination of high-heat baking that concentrates the taste of the fruit and the addition of syrup-saturated fresh citrus slices. Serve hot gratins plain or with justifiable scoops of nonfat frozen yogurt.
ELAINE JOHNSON
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