Apple and Grape Gratin

° Serves 6

This tarty dessert is made with unpeeled apples—the skin gives it a chewy texture. I use white grapes, but red grapes would be good too. The dish should be served at room temperature.

• 4 medium Russet or Golden Delicious apples (about 1¼ pounds total)
• 2 cups seedless white grapes (12 ounces)
• ⅓ cup apricot jam or preserves
• ⅓ cup maple syrup
• 4 tablespoons (½ stick) unsalted butter
• 1 cup sour cream, for serving (optional)

Preheat the oven to 375 degrees. Cut the apples lengthwise in half, remove the cores, and cut each half into 4 wedges. Place them in a bowl and stir in the grapes, apricot jam, and maple syrup. Arrange the mixture in a gratin dish and dot with the butter.

Place the gratin dish on a cookie sheet lined with nonstick aluminum foil and bake for 1 hour, checking after 30 minutes to see if the liquid in the dish is caramelizing. If it is, add 2 to 3 tablespoons water and continue baking.

Serve warm, with sour cream, if desired.

Don’t peel the apples—the skins give the dessert a wonderfully chewy quality.