I first discovered creme fraiche when I was living in England several years ago, and it was love at first bite. Creme fraiche, of course, means "fresh cream" in French. This thick, cultured cream is heavenly dolloped atop fruit and cakes, and because it doesn't curdle at high heat, it adds wonderful creaminess to sauces and soups. Find it in the dairy section of specialty markets.
Makes 4 servings
1 cup creme fraiche
2 tablespoons granulated sugar
1/4 teaspoon ground cardamom
4 teaspoons light brown sugar
8 apriums (about 1 pound), halved and pitted
1 tablespoon unsalted butter
One hour before serving, beat the creme fraiche, granulated sugar and cardamom in a medium bowl with a fork until smooth. Cover and refrigerate.
Heat the broiler to high and arrange the rack in the upper third of your oven. Arrange the apriums cut side up in a single layer on a lightly greased baking sheet. Sprinkle the brown sugar over each aprium half and dab with butter. Broil until the apriums just begin to char, 3 to 5 minutes.
Arrange four aprium halves in each of four serving bowls and put a dollop of creme fraiche on each. Serve immediately.
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