Fig, Apricot, and Raspberry Brulee

Name: Fig, Apricot, and Raspberry Brulee
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: creme fraiche; Special equipment: blowtorch

11 ingredients

7 steps

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: creme fraiche
Special equipment: blowtorch

Directions

1

In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.
2

Butter six 1-cup shallow flameproof gratin dishes or bowls.
3

Quarter figs.
4

Halve and pit apricots.
5

Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
6

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.
7

Immediately serve brulees with creme fraiche.