Fig, Nectarine, Blueberry Brûlée

Years ago, I served a similar dessert using Grand Marnier with sour cream and brown sugar. It is quick and easy to prepare. The key is to have fresh seasonal fruit that creates juices enhanced by the orange flower water. I have given both the Grand Marnier and brown sugar versions here. This is a labor-free dessert for entertaining, sure to please most guests.

I use a small spray bottle (blue) of orange flower water.

4 servings

INGREDIENTS:

4 fresh figs, stemmed, quartered

1 fresh nectarine, peeled, sliced

¼ cup fresh blueberries

1 teaspoon allulose or granulated sugar

2 teaspoons orange flower water or Grand Marnier

½ cup sour cream

2 tablespoons brown Swerve or brown sugar

DIRECTIONS:

  1. Arrange the figs, nectarine, and blueberries in four individual custard or soufflé dishes. Sprinkle with the allulose (or sugar) and orange flower water (or Grand Marnier). Top each with two tablespoons of sour cream. Refrigerate for one hour up to six hours.

  2. Preheat the broiler. Sprinkle one-and-a-half teaspoons of brown Swerve (or brown sugar) over the top of each dish. Place on a baking sheet pan under the broiler. Broil until it begins to caramelize on the top. Remove from the oven when caramelized on top (about seven to ten minutes) and serve immediately.

Fig, Nectarine, Blueberry Brûlée

Fig, Nectarine, Blueberry Brûlée
Yield: 4
Author:
Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M
Years ago, I served a similar dessert using Grand Marnier with sour cream and brown sugar. It is quick and easy to prepare. The key is to have fresh seasonal fruit that creates juices enhanced by the orange flower water. I have given both the Grand Marnier and brown sugar versions here. This is a labor-free dessert for entertaining, sure to please most guests.

Ingredients

  • 4 fresh figs, stemmed, quartered
  • 1 fresh nectarine, peeled, sliced
  • ¼ cup fresh blueberries
  • 1 teaspoon allulose or granulated sugar
  • 2 teaspoons orange flower water or Grand Marnier
  • ½ cup sour cream
  • 2 tablespoons brown Swerve or brown sugar

Instructions

  1. Arrange the figs, nectarine, and blueberries in four individual custard or soufflé dishes. Sprinkle with the allulose (or sugar) and orange flower water (or Grand Marnier). Top each with two tablespoons of sour cream. Refrigerate for one hour up to six hours.
  2. Preheat the broiler. Sprinkle one-and-a-half teaspoons of brown Swerve (or brown sugar) over the top of each dish. Place on a baking sheet pan under the broiler. Broil until it begins to caramelize on the top. Remove from the oven when caramelized on top and serve immediately.

Nutrition Facts

Calories

139.68

Fat (grams)

5.86

Sat. Fat (grams)

2.93

Carbs (grams)

22.41

Fiber (grams)

2.2

Net carbs

20.2

Sugar (grams)

19.67

Protein (grams)

1.54

Sodium (milligrams)

15.81

Cholesterol (grams)

16.96

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

brulee, figs, nectarine, blueberry
dessert
French, American
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Linda HierholzerSWEETSComment