Spiced Plum & Blackberry Brulees

serves 6

A FRESH, FRUITY AUTUMN COMPOTE LIGHTLY SPICED WITH CINNAMON, THEN TOPPED WITH WHIPPED CREAM AND GREEK-STYLE NATURAL YOGURT FOR A NO-BAKE BRÛLÉE CUSTARD - DELICIOUS!

ingredients

300 g/10½ oz plums, stoned and sliced

175 g/6 oz blackberries

2 tbsp water

¼ tsp ground cinnamon

5 tbsp light muscovado sugar

225 ml/8 fl oz double cream

225 g/8 oz Greek-style natural yogurt

1 Put the plums, blackberries and water in a saucepan, sprinkle over the cinnamon and 2 tablespoons of the sugar, then cover and cook over a medium-low heat for 10 minutes, or until just tender. Leave to cool.

2 Put the cream in a large bowl and whisk until soft swirls form, then fold in the yogurt.

3 Spoon the fruit and a little of the juice into six ovenproof 175-ml/6-fl oz ramekins or soufflé dishes. Dot teaspoons of the cream mixture over the top, then spread it into an even layer. Chill for at least 30 minutes.

4 Sprinkle the remaining 3 tablespoons of sugar over the tops of the dishes, then stand them in the base of the grill pan, pack ice around them to keep them cold and grill for 4-5 minutes, or until the sugar has dissolved and caramelised. Leave to cool for 2 minutes, then serve.

Make It Easy: Caramelise the sugar at the very last minute with a cook's blowtorch instead of grilling.

Recipe from The Clean-Eating Kitchen