Fruit Brûlée

Easy Fruit Brûlée Dessert
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.

Easy Fruit Brûlée

Top with Amaretti biscuits. You can make them from scratch but I confess that more often than not, I use store bought.

Easy Fruit Brûlée Dessert
Cover the fruit and biscuits with crème fraîche or sour cream and place in the fridge for at least an hour.

Fruit Brûlée Dessert

Sprinkle with demerera sugar (turbinado sugar) or light brown sugar and grill or broil until caramelised. Serve immediately. It really is that easy!

Fruit Brûlée
Serves: Serves 4
  • 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
  1. You will need either four individual bowls or one large soufflé style dish.
  2. Arrange the strawberries on the bottom of the bowl(s), followed by the grapes and then the peach slices.
  3. Sprinkle with the liqueur, using 1 tablespoon each for individual dishes.
  4. Top with the Amaretti biscuits.
  5. Carefully spread with the crème fraîche or sour cream, covering the fruit and biscuits as smoothly as possible.
  6. Refrigerate for at least an hour or up to six hours.
  7. Preheat the grill or broiler.
  8. Sprinkle the sugar evenly over the crème fraîche or sour cream topping, using 1 tablespoon each for individual dishes.
  9. Place the dish(es) on a baking sheet and put under the broiler, watching carefully until the sugar begins to caramelise on top.
  10. Remove the Fruit Brûlée(s) carefully from the oven and serve immediately.
Adapted from a recipe by Sainsbury's

Looking for more Valentine’s Day desserts? Try my St Clement’s Custards or these delicious Molten Chocolate Babycakes.

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Article by April Harris

April has written 1249 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog,
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  1. Oh my but does that look delicious! Thanks for the inspiration, April! 🙂

    Such a wonderful treat!!
    Looks delicious and it’s quite unique – I like it 🙂

  3. Oh YUMMY!! I love how easy this is April and I bet it tastes so good. Thanks for sharing at Simple Supper Tuesday.

  4. Loved it when I made it from the Sainsbury’s recipe card, although I think the brandy went on the ratafia biscuits, and so pleased to see it here so that I can make it again.

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