Ingredients

Serves 6

　　1/2 teaspoon finely grated fresh orange zest

　　3/4 cup fresh orange juice

　　1/2 teaspoon fresh lemon juice

　　1/4 teaspoon vanilla

　　6 tablespoons mint sugar

　　12 large firm-ripe figs (about 1 1/2 pounds)

　　6 ripe apricots (about 10 ounces)

　　1 1/4 cups raspberries (about 1 1/2 half-pints)

　　6 tablespoons turbinado sugar, such as Sugar in the Raw, or packed light brown sugar

　　Accompaniment: crème fraîche

　　

Special Equipment

blowtorch

　　

Step 1

In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.

　　

Step 2

Butter six 1-cup shallow flameproof gratin dishes or bowls. Quarter figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.

　　

Step 3

Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil fruit under a preheated broiler set 2 to 3 inches from heat) until most of sugar is melted and deep golden in places.

　　

Step 4

Immediately serve brûlées with crème fraîche.