Bruléed Figs
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Ingredients
- 12 fresh, ripe figs, each sliced lengthwise in half
- 1½ cups hulled strawberries, each sliced lengthwise in half
- ¼ cup aged (thick) balsamic vinegar
- ½ cup + 2 tablespoons firmly packed light brown sugar, divided
- 2 teaspoons grated orange zest
- 1 cup sour cream or whole milk plain yogurt
Preparation
- Arrange figs cut-side up and strawberries cut-side down in a 10-inch round ovenproof, broiler-proof baking dish.
- Drizzle the balsamic over the figs and strawberries then sprinkle the fruit with 2 tablespoons of the sugar.
- Stir orange zest into the sour cream, then pour the sour cream mixture evenly over the fruit, spreading to the edge of the dish to coat the fruit.
- Place remaining sugar in a tea strainer or small fine sieve and shake evenly over the sour cream, being careful to coat fruit at edge of dish.
- Arrange oven rack in top-most position in the oven. Turn oven temperature to broil; let fully heat before placing baking dish on rack. Broil 15 to 18 minutes until top is bubbly and nicely browned and fruit is heated through. Serve hot.
A word of caution: Do not use a glass pie plate for this recipe, as they are not broiler safe.
Note: Sieving sugar over the fig mixture before broiling ensures a smooth, lump-free surface that will melt and broil evenly. Unlike a bruleed custard, the top surface will not achieve a total sugar “crackle.”