Fruit Brûlée is a quick healthy version of crème brûlée. It makes an easy Valentine’s Day dessert but I serve it year round, varying the fruit according to the seasons. The beauty of Fruit Brûlée is that you can make it ahead of time, apart from the brûlée part of course. Stash the crème fraîche or sour cream topped fruit in the fridge and sprinkle with sugar and broil or grill just before serving.
You can make Fruit Brûlée in one big dish but I have a real weakness for individual serving size desserts. For Valentine’s Day I like to use the heart shaped dishes by Le Creuset you can see in the photograph above. The only thing to remember with Fresh Fruit Brûlée is that whatever dish(es) you choose they need to be safe to go under the broiler (or grill as we call it in England). Having said that, I’m sure you could use one of those cute little culinary blow torches for Fruit Brûlée as well.
Switch up the fruit to suit the seasons – use fresh peaches when you can but canned are fine in the winter months. If you can’t find strawberries, try raspberries or blueberries instead. Part of the beauty of this dessert is how flexible it is.
Try my Fruit Brûlée this Valentine’s Day and surprise your Valentine with a healthier treat! The recipe is simple.
Place the fruit in your dish(es) of choice.
Sprinkle with demerera sugar (turbinado sugar) or light brown sugar and grill or broil until caramelised. Serve immediately. It really is that easy!
- 1 fresh peach, peeled and sliced OR ½ cup tinned peach slices, drained
- 8 - 10 strawberries, halved
- ½ cup seedless white or red grapes, halved
- 12 Amaretti biscuits
- 4 tablespoons brandy, Amaretto or Cointreau liqueur
- ¾ cup to 1 cup crème fraîche or sour cream
- 4 tablespoons demerera or soft brown sugar
- You will need either four individual bowls or one large soufflé style dish.
- Arrange the strawberries on the bottom of the bowl(s), followed by the grapes and then the peach slices.
- Sprinkle with the liqueur, using 1 tablespoon each for individual dishes.
- Top with the Amaretti biscuits.
- Carefully spread with the crème fraîche or sour cream, covering the fruit and biscuits as smoothly as possible.
- Refrigerate for at least an hour or up to six hours.
- Preheat the grill or broiler.
- Sprinkle the sugar evenly over the crème fraîche or sour cream topping, using 1 tablespoon each for individual dishes.
- Place the dish(es) on a baking sheet and put under the broiler, watching carefully until the sugar begins to caramelise on top.
- Remove the Fruit Brûlée(s) carefully from the oven and serve immediately.