Alsace makes some of the most delicious fruit liqueurs in the world. I particularly like Pear Williams liqueur in this lovely dessert – an irresistible mix of ruby-hued fruit in a bed of sweet, grilled custard-cream.






Skill level

Average: 4 (8 votes)


  • 500 g mixed red fruit, such as strawberries, blueberries, raspberries, redcurrants, blackberries and cherries, plus extra to garnish
  • 2 egg yolks
  • 30 g caster sugar
  • 2 tbsp Pear Williams liqueur or spirit
  • ½ cup whipped cream
  • a little icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash fruit and cut large strawberries in half. Divide among four individual gratin dishes.

Place egg yolks in a heatproof bowl. Stir in caster sugar. Set over a saucepan of hot water and use a whisk to beat for 5-7 minutes or until foamy. Gradually add the liqueur. Remove from heat and gently fold in the whipped cream.

Spread the cream mixture over the fruit and dust with icing sugar. Place under a hot grill for 1-2 minutes or until the surface is golden (you could also use a brûlée torch). Garnish with extra fruit and serve immediately.


Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.

Props by Hayden Youlley Design.

In-video photography by Peter Warren.