Fresh Apricot and Raspberry Gratin

3 or 4 ripe apricots
1 pint fresh raspberries (or other seasonal berries, such as Marionberries or blueberries)
2 tablespoons cassis (a black-currant liqueur), or other liqueur, such as Grand Marnier
2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
Vanilla ice cream, for serving

Halve the apricots to remove pits, then slice. Toss apricots and the raspberries with the liqueur and granulated sugar. Scrape mixture into a small baking dish (or individual gratin dishes). Sprinkle with the brown sugar.

Preheat oven broiler. Broil fruit mixture for 2 to 5 minutes or just until brown sugar melts. Serve immediately with the ice cream. Makes 6 to 8 servings.

VARIATION: When local peaches are in season, substitute for apricots (or add them to mixture).


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