White Pepper Creme Brulee with Fig and Prune Compote - apple juice

Method

• Combine all ingredients in heavy medium saucepan.
• Bring to boil, stirring occasionally.
• Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes.
• Cool compote slightly.
• Transfer to small bowl.
• (Compote can be made 1 day ahead.
• Cover and refrigerate.)
• Preheat oven to 325F.
• Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan.
• Combine cream, half and half, and pepper in heavy medium saucepan.
• Scrape in seeds from vanilla bean; add bean.
• Bring cream mixture to simmer over medium heat.
• Cover; set aside 10 minutes to steep.
• Discard vanilla bean.
• Whisk egg yolks and 1/2 cup sugar in medium bowl to blend.
• Gradually whisk in warm cream mixture.
• Divide custard among ramekins.
• Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake custards until set in center, about 35 minutes.
• Remove custards from water; refrigerate uncovered until cold, about 2 hours.
• (Can be made 1 day ahead.
• Cover and keep refrigerated.)
• Preheat broiler.
• Sprinkle 1 1/2 teaspoons raw sugar crystals over top of each custard.
• Place custards on small baking sheet and broil until sugar melts and browns, rotating sheet for even browning, about 3 minutes.
• Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
• Serve custards with compote.