227g (8oz) Strawberries sliced
125g (4oz) white grapes halved
1 fresh peach (or necterine)
8-10 ratafia biscuits
400ml (7 fl oz) crème fraiche
125g (4oz) light brown sugar
fresh mint to decorate
Arrange strawberries and grapes in soufflé dish
Place the biscuits on top
Spoon over the crème fraiche
Chill for 1 hour
sprinkle the sugar over the top
caramelise the sugar