Fig, Apricot and Raspberry Brulee (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

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 sugar 12 large firm-ripe figs (about 11/2 pounds) 6 ripe apricots (about 10 ounces) 1 1/4 cups raspberries (about 1 1/2 half-pints) 6 tablespoons Sugar in the Raw, or packed light brown sugar sour cream, vanilla yogurt or creme fraîche

Instructions

In a small bowl stir together zest, citrus juices, vanilla, and sugar. Butter six 1-cup shallow flameproof gratin dishes or bowls. Quarter the figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls. Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar or broil fruit under a preheated broiler set 2 to 3 inches from heat until most of sugar is melted and deep golden in places. Immediately serve the brûlées with sour cream, yogurt or creme fraîche. 

Serving Size

Serves 6.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .