Fig, Apricot, and Raspberry Brulee - Restaurant Association of Nova Scotia

Ingredients

• 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