Dessert: White Pepper Crème Brûlée with Fig and Prune Compote
Recipe by Gale Gand Raw sugar melts easily and makes a nice crunchy topping on the custards.
Ingredients
2 cups apple juice
3/4 cup diced dried Calimyrna figs (about 5 ounces)
3/4 cup diced dried pitted prunes (about 5 ounces)
1/2 teaspoon (packed) grated orange peel
Instructions
Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes. Cool compote slightly. Transfer to small bowl. (Compote can be made 1 day ahead. Cover and refrigerate.)
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
