Winter fruit brûlée

Ingredients 14
Servings 8


  • 125
    marsala wine or muscadel
  • 3
    oranges, juice
  • 8
    dried figs, thickly sliced
  • 20
    dried apricots
  • 60
    seedless raisins
  • 45
  • 3
    large green apples, cored and cubed
  • 3
    large firm pears, cored and cubed
  • 5
    ground cinnamon
  • 30
    brown sugar
  • 1
    lemon, juice
  • 250
    apple juice
  • 750
    thick natural yoghurt
  • extra brown sugar (optional)


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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