Berry Brown Sugar Gratin

Smitten Kitchen posted a rather interesting looking dessert. Since Paul's diet precludes a lot of the more standard desserts out there, I thought I'd give this one a try. Smitten Kitchen spoke pretty highly of it, and I can't say I blame her. This was delicious.

It reminds me of a dessert my Aunt Carolyn, Uncle Dwayne and cousin Jennifer made me try. They dip fresh strawberries in sour cream and then in brown sugar. I was pretty skeptical the first time I tried it, but the sour cream really balances out the brown sugar, resulting in a decadent mouthful that is just the right amount of sweet.

Ken and Silje, our neighbours, invited us over to watch UFC tonight so I quickly whipped up four desserts so we could experiment on them at the same time. I think everyone enjoyed the dessert. I will definitely be making it again. You could really use just about any kind of berry, and like Smitten Kitchen suggest, I might try creme fraiche next time instead of the sour cream.

For this recipe, I've used parts instead of specific measurements because its really going to depend on the size of your dish. I used four individual rammekins, so I used about a 1/4 cup for each part. 

Berry Brown Sugar Gratin 

Ingredients
1 part blueberries and sliced strawberries
1 part sour cream
1 part brown sugar

Directions
1. Gently fold the berries and sour cream together.

2. Place in oven-proof baking dish and sprinkle with brown sugar.

3. Broil on low until sugar just begins to caramelize. Eat immediately.

...and just for good measure, here is what we had for dinner. Roast beef, roasted yams, kale and beet greens.