Fruit Brûlée

Course Dessert

Cuisine British

Servings

Prep Time 10

Cook Time 7

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

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.

Adapted from a recipe by Sainsbury's

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