Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Fig, Apricot, and Raspberry Brulee
Eileen Goltz |
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
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.
Serve the brûlées Immediately with sour cream, yogurt or creme fraîche.