Gratin of Grapes and Figs

PREPARATION Preheat the oven to 250 °C (top heat). PREPARATION Peel and quarter the figs. Cut the grapes in half or leave them whole and marinate both with port wine, sherry and powdered sugar. Arrange in deep, ovenproof plates. For the gratin, bring the cream to the boil. Beat the egg, egg yolks and powdered sugar in a kettle over hot steam until foamy. Add the cream to the egg mixture and beat well. Lift out of the water bath and blend in the grappa with a hand blender. Pour the mixture over the fruit and bake in a preheated oven.

Preparation Tip:

GUARANTEE RECOMMENDATION: Vanilla or coconut ice cream

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