Berry and Ginger Sour Creme Brulee
- 3 cups picked-over mixed fruit such as blueberries, raspberries, halved strawberries, and seedless grapes
- 11/2 cups sour cream
- 3 teaspoons finely chopped crystallized ginger
- 11/2 teaspoon vanilla
- 3 tablespoons firmly packed light brown sugar
Preheat broiler. In a small gratin or other shallow flame-proof baking dish arrange fruit in 1 layer. In a small bowl stir together sour cream, ginger, and vanilla and drop in dollops on top of fruit, spreading to cover fruit completely. Rub brown sugar through a sieve evenly over topping. Broil for about 3-inches from heat for 2 minutes, or until brown sugar is melted. Serve immediately.
Recipe courtesy of Gourmet Magazine