Fig, Apricot, and Raspberry BrûléeGourmet's Studios
Recipe information
Yield
Serves 6
Ingredients
1/2 teaspoon finely grated fresh orange zest
3/4 cup fresh orange juice
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla
6 tablespoons mint sugar
12 large firm-ripe figs (about 1 1/2 pounds)
6 ripe apricots (about 10 ounces)
1 1/4 cups raspberries (about 1 1/2 half-pints)
6 tablespoons turbinado sugar, such as Sugar in the Raw, or packed light brown sugar
Accompaniment: crème fraîche
Special Equipment
blowtorch
Preparation
Step 1
In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.
Step 2
Butter six 1-cup shallow flameproof gratin dishes or bowls. Quarter figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
Step 3
Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil fruit under a preheated broiler set 2 to 3 inches from heat) until most of sugar is melted and deep golden in places.
Step 4
Immediately serve brûlées with crème fraîche.
