Ingredients

Recipe for stovetop, stirred Creme Brulee:

1/2 c	Blueberries (rounded), washed & dried on paper toweling
1/2 c	Raspberries (rounded), also rinsed & gently dried off
2	Medium peaches or nectarines; peeled, pitted and cut in 1/2 inch pieces

For the garnish (optional):
Mint sprigs, strawberry (or other fruit) slices

For the whipped creme:

1 1/4 c	Heavy whipped creme
3 tbsp	Granulated sugar
1 tsp	Peach liqueur
4 tsp	Granulated sugar (for carmelizing0

How To Make

After creme brulee is chilled and fruit and whipped cream are prepared, assemble the parfaits, layer by layer. When done layering, cover with wrap and chill until ready to use. Can be prepared 10 to 12 hours before serving.

Just before taking to table, use a torch to caramelize 1 teaspoon of granulated sugar on the surface of each dessert. keep the circle of sugar about 1/4 inch away from the glass edge, and when torching, direct the flame more toward the center, so as not to overheat the cold glass and cause cracking. Finish with a few pieces of fresh fruit and mint along one side of the top. Serves 4.

Recipe from Creme Brulee the Bonjour Way by Randolph Mann. Cookbook can be found at Habitat.

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