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2 cups strawberries, hulled and sliced in half or quartered
2 peeled peaches, or nectarines, pitted and thickly sliced
1 cup raspberries, blueberries or a mixture of both
1 cup sour cream
2 tbsp rum
1 tbsp brown sugar, or honey
1/4 cup brown sugar, for topping
Preheat broiler and place oven rack about 4 inches (10 cm) from element. In a bowl, toss strawberries with peaches and raspberries. Turn into a 9-inch (23-cm) pie plate or shallow ovenproof dish, such as an attractive quiche pan, then distribute evenly over bottom of dish.
In a small bowl, stir sour cream with rum and 1 tablespoon (15 mL) brown sugar. Evenly spread mixture over fruit. Gently press down any fruit that is sticking up. If making brûlée ahead, cover with plastic wrap and refrigerate for up to 4 hours. Fruit may darken or water out a little as it stands.
Just before serving, sprinkle 1/4 cup (50 mL) brown sugar overtop. Broil until sugar is bubbly, watching carefully to make sure it doesn't burn, from 2 to 4 minutes. Then spoon into dessert dishes and serve immediately.
Calories 148, Protein 1.8g, Carbohydrates 21.7g, Fat 5.7g, Fibre 2.4g, Sodium 20mg.
Ripe juicy peaches, berries or any combination of your favourite fruit are "grilled" to caramel perfection in a creamy rum bath.