Recipe - Raspberry Gratin

1 One half pound Raspberries
Three fourths cup Sugar
6 tablespoon Raspberry liqueur, if
desired
3 lg Eggs
1 pn Salt
One half cup Allpurpose flour

Preheat oven to 375 degrees.

Toss the raspberries with 2 tablespoons of the sugar and the raspberry
liqueur if desired. Let sit for 10 minutes.

Beat the eggs in a large bowl. Whisk in the salt and One half cup of the sugar,
until just blended. Sift the flour into the bowl, whisking it into the
mixture just blended.

Butter 6 individual gratin dishes. Divide the raspberries among them.
Divide the egg mixture among the dishes. Sprinkle with the remaining 2
tablespoons sugar. Place on cookie sheet in the oven. Cook for 15 minutes,
or until the top has just begun to harden and the center is still creamy.
Pass under the broiler for a moment to brown. Serve immediately.

Suggested wines: New York Finger Lakes Riesling; Sauternes; and/or Muscat
de BeaumesdeVenise

Yield: 6 servings

Recipe by: Cooking Live Show #8888 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997