Honey Mulled Fruit Brulée


225 (8oz) dried fruits, eg. Apricots, apples, pears, peaches
pared rind of 1 lemon
2 cloves
1 cinnamon stick
60ml (5tbsp) clear honey
200g carton crème fraîche
300ml (½pt) Greek yoghurt
30ml (2tbsp) soft brown sugar
few flaked almonds (optional)
Place fruits in a bowl and our over 450ml (¾pt) water. Leave to stand, covered, overnight.

Transfer to a pan and add lemon rind, cloves, cinnamon and honey. Add enough water to cover the fruits. Heat to boiling point then simmer, covered, for 15-20 minutes. Drain, reserving 150ml (¼pt) of liquid. Allow to cool slightly before transferring to a heatproof dish with reserved liquor. Remove lemon rind and spices etc. Mix together crème fraîche and yoghurt and top with sugar and flaked almonds, if using. Chill for 30 minutes then place under a pre-heated grill until bubbling. Serve immediately.

Serves 6



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