A TRIO OF FRUIT GRATINS
* MACAROON GRATIN *
1-2 slightly dry macaroon cookies
½ fresh pineapple, peeled, cored and cut into bite-sized pieces
Same oven temperature and directions as above. Crumble the cookies over the pineapple slices and bake.
* GINGERSNAP GRATIN *
2 Bartlett pears, peeled, quartered, cored and sliced
1 tablespoon butter
Prepare oven, dish, and fruit as indicated in preceding variations. Coarsely crush the gingersnaps so that some small pieces remain. Work in the butter, scatter over the fruit and bake.
* GRANOLA GRATIN *
2 tart apples, unpeeled, quartered, cored and sliced
1/2 cup low-fat granola
1 tablespoon unbleached flour
1 tablespoon cold butter
Proceed as directed above with pears. Combine the granola and flour. Pulse in the butter in a processor or lightly with fingertips. Scatter crumbly topping over the pears and bake.