3 to 4 cups of seasonal stone fruit, cut into bite-sized pieces.
1 cup organic heavy whipping cream, well chilled
2 egg yolks
3 T. maple sugar
A splash of fruit liqueur (for example: if I am using peaches, I add peach brandy)
Preheat the oven to 400?F.
In a large bowl whip the chilled cream and sugar until soft peaks form. Add the egg yolks and fruit liqueur and whip for about 30 seconds more.
Place six individual-sized ovenproof ramekins (or tiny baking dishes) on a baking sheet and fill each dish 3/4 full with fruit.
Divide the cream mixture between each dish, covering the fruit in each dish.
Place in the oven (middle rack) and bake for 3 minutes. You then want to brown
the tops of the desserts – either turn on your broiler and broil until evenly browned, or in a pinch use a handheld culinary blowtorch. Warn people they are hot, but serve immediately.
Makes 6 individual servings, or a dozen or so mini servings
Notes: Author likes to use cherries early in the summer, and move onto peaches, nectarines, plums, and berries as the season progresses. You can use a single type of fruit or play around with different combinations Try punctuating peaches with a sprinkling of raspberries and a splash of creme de framboise. You will need to pit your fruit, and peel it in the case of fuzzy peaches or apricots.
You will need the maple sugar finely granulated so it can be easily assimilated into the cream. Take a pinch of the maple sugar between two fingers – if yours is particularly chunky or grainy, give it a quick whirl in your food processor to powder it a bit.