Winter fruit brûlée

Fairlady
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (14)

125.00 ml marsala — or muscadel
3.00 oranges — juice only
8.00 figs — dried, sliced
20.00 apricots — dried
60.00 ml raisins — seedless
45.00 ml butter
3.00 green apples — cored and cubed
3.00 pears — cored, cubed
5.00 ml cinnamon — ground
30.00 ml brown sugar
1.00 lemon juice
250.00 ml apple juice
750.00 ml yoghurt — thick, natural
brown sugar
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Method:

Heat marsala and orange juice. Add dried fruit and simmer until just soft. Remove from stove and allow to cool in liquid.
Meanwhile, heat butter and sauté apples and pears for a few minutes. Sprinkle with cinnamon, sugar and lemon juice. Sauté until just soft.
Gently mix dried and sautéed fruits, add apple juice and heat gently. Place in a serving dish and allow to cool.
Spoon over a 1-1,5 cm thick layer of yoghurt. Sprinkle yoghurt liberally with brown sugar and refrigerate.
Leave until sugar melts and runs into yoghurt to make a thick crust – the longer you leave it, the thicker the crust.
Just before serving, sprinkle with a little extra sugar, if desired.



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