Fruit Gratin With Old Rum

What makes the flavor special in this gratin is the Caribbean aged rum. These premium rums are typically aged in oak barrels to endow the liquor with a buttery sweetness. While this gratin boasts many of the flavors of the Caribbean, it is even more enticing with a scoop of coconut sorbet to complement the fresh fruit and rum.



  • 2 lg egg yolks
  • ½ C (118 ml) heavy cream
  • 1 C (238 ml) half and half
  • ½ tsp (2.5 ml) vanilla extract
  • ½ C (96 g) sugar
  • ¼ C (38 g) cornstarch
  • 6 lg egg whites


  • 1½ (195 g) pineapple, diced
  • 1½ (195 g) papaya, diced
  • 1 banana, diced
  • 1 mango, diced
  • 4 Tbsp (59 ml) old rum
  • 2 Tbsp (28 g) light brown sugar



Whisk yolks in a small bowl; set aside. In a saucepan over medium, heat cream, half and half and vanilla until hot but not boiling; slowly pour about a quarter of cream mixture into yolks, whisking constantly, then pour yolk and cream mixture back into remaining cream in saucepan, whisking to combine. Whisk in sugar and cornstarch, stirring constantly until mixture thickens, about 4 minutes. Transfer to a bowl; cover surface directly with plastic wrap and cool at least 10 minutes. Beat egg whites in a medium bowl until very stiff; then fold in cooled cream mixture. Preheat oven to 450°F (232°C), butter 6 shallow ovenproof dishes or a 9x11-inch baking dish and set aside. Combine fruit, rum and brown sugar; divide among dessert dishes. Spoon cream mixture generously over top and bake until golden brown, about 8 minutes.

  • Prep time: 10 minutes.
  • Cook time: 10 minutes.
  • Makes 6 servings.

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