Pear and apple crème brûlées

• Stew the fruit gently until soft but not mushy. Sprinkle with 2 tablespoons of caster sugar and some cinnamon if wished.
• For the brulee: whisk the sugar and egg yolks in a bowl until fluffy and pale. Split the vanilla pod lengthwise and scrape the seeds into the egg yolk mix. Gradually add the double cream and whisk briskly.
• Put a generous spoon of the stewed apples and pears into each ramekin then top with the creme brulee mixture.
• Cook in the oven at 100°C for about an hour until just set.
• When cooked, heat a grill to high and sprinkle the tops with a layer of demerara sugar. Put them under the grill for a few minutes until the sugar is bubbling and caramelised, making sure they don’t burn.
• Remove, cool and refrigerate. Serve warm or cold.

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