Hand-Me-Down Bread Becomes a Treat

A classic way to present in-season fruit is baked “au gratin.” Stale bread is tossed with a bit of melted butter and sugar and then tossed with the fruit. My favorites are mangoes, peaches, pears, and cherries. 

Serves 4-6

INGREDIENTS:  Most any fruit will work. Instead of sugar, consider jams

• mangoes – 1-1/2 LBS, [2-3], diced
• GRATIN: 
  • bread – day old, 3 oz [3-4], torn 
  • sugar – 1/4 cup
  • butter – 2 TBS, melted
  • pecans or walnuts – 1/3 cup, toasted [300º for 5 minutes], chopped
• TOPPING: Greek yogurt

ABOVE: My dwarf mango offered me up this fruit

INSTRUCTIONS: Note: I have seen this recipe baked with the gratin sprinkled on top, or also stirred into the fruit before baking

1. Preheat oven to 375 degrees 
2. In a food processor combine the gratin ingredients until crumbly
3. Prepare the fruit and place in a baking dish
4. Top with the gratin ingredients and bake for 30 minutes until top is nicely browned
5. Serve warm, room temperature or cold with a topping of choice 

ALTERNATE RECIPE: Fruit & Rum au Gratin

Follow the base recipe and use toss fruit with 1/4 tsp grated nutmeg, and 2 TBS dark rum — Recipe by B. Hettig 

— Recipe base provided by Jacques Pépin, Sweet Simplicity