Ingredients
6 tablespoons dulce de leche* 1 1/2 cups blueberries (7 1/2 oz) 4 ripe small plums, quartered and pitted 2 tablespoons hazelnuts (with skin), chopped
Special equipment: 4 (6- by 4-inch) flameproof gratin dishes
Preparation
Preheat broiler.
Spread 1 1/2 tablespoons dulce de leche evenly on bottom of each gratin dish, then divide blueberries evenly among dishes. Arrange 4 plum quarters in each dish.
Put gratin dishes on a baking sheet and broil 4 to 6 inches from heat until dulce de leche begins to bubble, about 4 minutes, then sprinkle evenly with nuts and broil until nuts are browned, 1 to 2 minutes more. Serve warm.
*Available at some supermarkets and specialty foods stores.
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