Fig, Apricot, and Raspberry Brulee

• 1/2 teaspoon finely grated fresh orange zest
• 3/4 cup fresh orange juice
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon vanilla
• 6 tablespoons mint sugar
• 12 large firm-ripe figs (about 1 1/2 pounds)
• 6 ripe apricots (about 10 ounces)
• 1 1/4 cups raspberries (about 1 1/2 half-pints)
• 6 tablespoons turbinado sugar, such as Sugar in the Raw, or packed light brown sugar
• Accompaniment: creme fraiche
• Special equipment: blowtorch

1. In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.
2. Butter six 1-cup shallow flameproof gratin dishes or bowls.
3. Quarter figs.
4. Halve and pit apricots.
5. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
6. Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil fruit under a preheated broiler set 2 to 3 inches from heat) until most of sugar is melted and deep golden in places.
7. Immediately serve brulees with creme fraiche.

orange zest, orange juice, lemon juice, vanilla, mint sugar, figs, raspberries, turbinado sugar, creme fraiche, blowtorch

Taken from www.epicurious.com/recipes/food/views/fig-apricot-and-raspberry-brulee-102031 (may not work)