Recipes Gratin of Raspberries Be the first to rate & review! Beautiful Desserts By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 1 pound fresh or IQF (Individually Quick Frozen) raspberries 6 ounces pound cake 4 tablespoons unsalted butter, cut into pieces 1/2 cup light brown sugar Sour cream or crème fraîche, for garnish Directions Preheat the oven to 400°. Spread the raspberries in a gratin dish. Break the cake into chunks and process it to crumbs in a food processor; you should have about 2 cups. Add the butter and brown sugar, and process until the crumbs appear mealy. Sprinkle the crumbs on top of the berries. Bake in the oven until nicely browned on top 20 to 25 minutes if using fresh berries, 25 to 30 minutes if using frozen. Keep warm until serving time or let cool and then reheat. Garnish each serving with a spoonful of sour cream or crème fraîche. Notes This recipe appears in Jacques Pépin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of HarperCollins Publishers. Rate it Print