3 to 4 cups of seasonal stone fruit - I like 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. Cut the fruit 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 peachs, I add peach brandy)
Preheat the oven to 400˚F.
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.
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.
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