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Individual Cherry-Hazelnut Gratins

Source of Recipe


From "The Provence Cookbook" by Patricia Wells






List of Ingredients



• Butter and sugar, for preparing the gratin dishes
  
• 1 pound fresh cherries, rinsed, stemmed and pitted
  
• 2 large eggs
  
• 1/2 cup sugar
  
• 1/2 cup finely ground hazelnuts
  
• Confectioners' sugar, for dusting the gratins
  






Instructions



1. Preheat the oven to 425° F. Butter and sugar six 6-inch round porcelain gratin dishes. Arrange the dishes side-by-side on 2 baking sheets. Divide the cherries among the gratin dishes. Set aside.
   
   
2. In the bowl of a heavy-duty mixer fitted with a whisk, combine the eggs and sugar and beat at the highest speed until thick and pale, 3 to 4 minutes. Add the hazelnuts and whisk until well blended. Pour the batter over the cherries in the gratin dishes.
   
   
3. Place the baking sheets with the gratin dishes in the oven. Bake until the gratins are firm and a deep golden brown, 20 to 25 minutes. Remove to a rack to cool. Dust lightly with confectioners' sugar. Serve warm or at room temperature.
   
   Serves 6