Recipe - Raspberry And Fig Gratin

1 cup Raspberries, fresh
1 cup Figs, peeled, halved
3 tablespoon Sugar, brown
One half cup Cream, sour, thinned with
2 tablespoon milk

Layer the raspberries in a gratin dish. Pour the sour cream over the
raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip