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Fig, Apricot and Raspberry Brulee (dairy)

Eileen Goltz | Dairy


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


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.