Apple and Raspberry Brulee

1 1/2 lb Cooking apples - peeled; cored and sliced (675g)
2 tb Caster sugar; (2 to 3)
1/2 ts Schwartz Ground Cinnamon
8 oz Raspberries; (225g)
1/2 pt Whipping cream; (300ml)
1 1/2 pint ful fat fromage frais; (300ml)
4 tb Demerara sugar
1/4 ts Schwartz Ground Cinnamon

Place the apples, sugar and Cinnamon in a large pan with 2 - 3 tsp water. Cook until soft. Fold in the raspberries and leave to cool.

Place the fruit in a large ovenproof dish or individual ramekin dishes. Whip the cream, gently fold in the fromage frais and spoon this mixture over the apple. Chill well, preferably overnight.

Mix the demerara sugar with the Cinnamon and sprinkle evenly over the cream's surface. Place the dessert under a hot grill until brown and bubbly. Allow to cool before serving.

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