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Say ‘yes’ to dessert with Fruit Brûlée, a quick, easy, healthier version of crème brûlée with fresh fruit, sour cream and just a sprinkle of sugar.
Click here to pin this recipe.
Fruit Brûlée is a quick healthy version of crème brûlée. It makes a wonderful summer 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.
Perfect for any occasion or season, my Fruit Brûlée recipe really comes into its own in the summer. Say ‘yes’ to dessert with this healthier treat!
Fruit Brûlée Recipe
Place the fruit in your dish(es) of choice.
Top with Amaretti biscuits. You can make them from scratch but I use store bought!
Cover the fruit and biscuits with crème fraîche or sour cream and place in the fridge for at least an hour. You can use low fat versions of crème fraîche or sour cream to keep the fat and calories down in this recipe.
Sprinkle with demerera sugar (turbinado sugar) or light brown sugar and grill or broil until caramelised.
Serve immediately. It really is that easy!
Fruit Brúlée – Printable Recipe
Fruit Brûlée
Ingredients
- 1 fresh peach, peeled and sliced If fresh peaches are not available, you can use 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 You can use low fat varieties if you prefer.
- 4 tablespoons demerera or soft brown sugar
Instructions
- 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.
Notes
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Yummy Summer Desserts
Raspberry and Rose Jelly and Cream
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Oh my but does that look delicious! Thanks for the inspiration, April! 🙂
Thank you, Lisa 🙂
WOWWWW
Such a wonderful treat!!
Looks delicious and it’s quite unique – I like it 🙂
Thank you, Winnie 🙂
Oh YUMMY!! I love how easy this is April and I bet it tastes so good. Thanks for sharing at Simple Supper Tuesday.
Thank you, Cindy, it really is delicious 🙂 Plus I always figure if a dessert has fruit in it, it’s good for me 😉
Hi April, just dropping in to tell you that your Brulee is one of my features this week at Simple Supper Tuesday 🙂
http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-54_10.html
Thank you so much, Cindy! That is really lovely 🙂
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.
A
It really is a great recipe to have on hand, A. I’m so glad you are pleased 🙂
Hello, from your neighbor at Inspire Me Monday. This looks delicious!
Thank you so much, Erin 🙂
This looks and sounds so delicious April.
Thanks for sharing at C&C with J&J!
Thank you, Julie! I’m glad you like it 🙂 Hope you are having a lovely week!
This sounds delicious!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you, Jess! I hope to pop by later 🙂
WOW!! That’s such a cool idea! Got to try it out for my kids!! Thanks for sharing!!
Have a great day ahead!!
Shantana
Thank you so much, Shantana! I hope they love it as much as we do 🙂 Hope your day is lovely too!
Looks like you can wear your swimsuit and eat sweets, too! Great recipe, April. I’ll have to give the Amaretti biscuits a try =)
Thank you so much, Kim 🙂 I hope you like the Amaretti biscuits – they are a favourite of mine 😉
What a lovely idea for a summer party dessert! Shared around my friend!
Thank you so much, my sweet friend 🙂
I love easy!
Thank you, Jenna! Me too 😉
April, I like the sound of this! Must give it a try. But I’ll have to make-do with plain old round dishes!
Thank you, Jean 🙂 And don’t worry, it tastes great no matter what the shape of the dish 😉
It looks so good April! Perfect for the summer time.
Thank you so much, Cristina 🙂
What a great idea to add fruit or biscuits to the bottom!
I remember when Sainsbury’s first released this recipe and I’ve made it many times since, though I couldn’t remember what type of sugar was used. It’s such an easy desert to make and absolutely delicious. Glad I came across this as I was searching for the old Sainsbury’s recipe and couldn’t find it.
I’m really glad I could help, Dee! I still make the recipe regularly. It’s perfect for so many occasions!