If I'm brave enough I'll make this gratin in canning jars (serving berry desserts like pies and crumbles in canning jars seems to be a popular choice these days). Somehow, the simplicity of this recipe makes me feel like it could be a huge failure, or a huge hit. If I make it, I think I'll serve it with sweetened whipped cream. I'm also seriously considering flavoring the sour cream with lemon. This is another smitten kitchen recipe.
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar
Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
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