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Fig, Apricot and Raspberry Brulee
Fig, Apricot and Raspberry Brulee Eileen Goltz | Dairy

  • ½ teaspoon finely grated fresh orange zest
  • ¾ cup fresh orange juice
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon vanilla
  • 6 Tablespoons sugar
  • 12 large firm-ripe figs (about 1½ lbs.)
  • 6 ripe apricots (about 10 oz.)
  • 1¼ cups raspberries (about 1½ half-pints)
  • 6 Tablespoons Sugar in the Raw, or packed light brown sugar
  • Sour cream, vanilla yogurt or creme fraîche

  1. In a small bowl stir together zest, citrus juices, vanilla, and sugar.
  2. Butter six 1-cup shallow flameproof gratin dishes or bowls.
  3. Quarter the figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
  4. 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.
  5. Serve the brûlées Immediately with sour cream, yogurt or creme fraîche.