From Smitten Kitchen: http://smittenkitchen.com/2010/07/raspberry-brown-sugar-gratin/
“There are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want to fancy it up for fancy people? Make it in individual ramekins or tiny gratin dishes.
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. (I tried using a sifter; don’t bother, it doesn’t work.) Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
Keeping: The leftovers might look like something died in your fridge but I can assure you, are equally delicious.”
[...] the moment with hearty soups (Butternut Squash, Potato-Broccoli) and warm desserts (like super-easy Raspberry Brown Sugar Gratin) made from this week’s festive [...]