Berry and Ginger Sour Creme Brulee
- 4 cups picked-over mixed fruit such as blueberries, raspberries, halved strawberries, and seedless grapes
- 1 cup sour cream
- 2 teaspoons finely chopped crystallized ginger
- 1 teaspoon vanilla
- 1/4 cup, plus 2 tablespoons firmly packed light brown sugar
Preheat the broiler.
In a small gratin or other shallow flameproof 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 and broil about 3 inches from heat 2 minutes, or until brown sugar is melted.
Recipe courtesy of Gourmet Magazine