Summer Fruit Brulee

Ingredients
450g/1lb Summer Fruits, eg., Strawberries, Raspberries, Nectarines etc
2 tbsp Ruby Port
Large carton Low Fat Crème Fraiche
1 tsp Vanilla Extract
Demerara Sugar
Method
Place the fruit in a serving dish, cutting the nectarine into bite sized pieces.
Pour over the port and leave to stand for a few hours.
Stir the vanilla extract into the crème fraiche.
Spread the creme fraiche over the fruit and sprinkle liberally with demerara sugar.
Now caramelise the sugar by either heating with a blow torch or placing the dish under a hot grill until the sugar dissolves.
Serve after allowing to cool for 5 minutes.