Instructions: The sweetest, ripest fruits of summer are quickly combined in this easy gratin. You can use a butane torch or the broiler of your oven to caramelize the topping. However, if you use the broiler, be sure to chill the gratin first.

In a large bowl, combine the cherries, strawberries and raspberries, and toss with the 3 tablespoons sugar and the brandy or juice. Spoon the fruit into a large (about 2 1/2 quart) gratin dish or shallow heat-proof casserole.

In a small bowl, stir the creme fraiche, vanilla and 3 tablespoons of the sugar together. Spread the mixture over the fruit in an even layer. Chill 1 hour and up to 3 hours until very cold.

Just before serving, sprinkle gratin with the remaining 6 tablespoons sugar.

Use a mini-propane or butane blowtorch to caramelize the sugar on top of the cream and serve immediately. Or, place under a preheated broiler 2 inches from the heat source and cook until sugar is browned and bubbly, about 2 minutes.

Serve immediately.

Note: Although you can purchase creme fraiche, you can also make your own by combining 2 cups whipping cream and 1/4 cup buttermilk in a glass container.

Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

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