Fast Fruit Brûlée
Now that fruits are blast-frozen and can be stashed away in the freezer, you can make a sublime fast fruit brûlée or pop them under the grill sprinkled with liqueur and sugar and summon up a caramelised fruit dessert any old time. Both recipes serve 4.
|450g pack British garden fruits (Waitrose) or similar, fresh or frozen|
|500g tub Greek yoghurt|
|75g unrefined demerara sugar|
|Oven temperatures and Conversions|
|Click here for information|
18cm square baking dish
Delia's How to Cheat at Cooking
Place the fruit in a saucepan with the caster sugar, then cook over a gentle heat until the juices run (about 3-5 minutes for fresh fruit and up to 15 minutes for frozen – use a small skewer to test if the fruit is tender).
Then drain off the excess juice and reserve it. Tip the fruit into a baking dish, about 18cm square, and stir in 2 tablespoons of the reserved juice, then leave it to cool.
Pre-heat the grill for 10 minutes at its highest setting. Spread the yoghurt over to cover the fruit completely, sprinkle the demerara sugar all over and place under the grill (7.5cm from the heat) for 4-5 minutes or until the sugar has melted and it is brown and bubbling. Let it stand for 10 minutes before serving.
or Anytime Grilled Caramelised Fruits
450g of one of the following frozen fruit:
Summer fruit berries, Black Forest fruits, Tropical fruit smoothie mix, Bramley apple and blackberry, or ready-prepared rhubarb
2 tablespoons rum or brandy (or any other liqueur)
about 2 tablespoons golden caster sugar (depending on the fruit you’re using)
Pre-heat the grill to its highest setting for 10 minutes. Place the frozen fruit in a shallow, heatproof dish, about 18cm square, drizzle over the rum, then sprinkle with sugar. Grill for about 10-15 minutes or until the sugar has melted and caramelised and the fruit is tender.
Serve with ice-cream or crème fraîche.
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