Put all the ingredients, except the fruits, into
a large saucepan and slowly bring to the boil,
uncovered. Boil the syrup for 5 minutes then
remove the pan from the heat.
Top and tail the oranges, then slice off the skin
and every scrap of pith, using a small, sharp
kitchen knife. Cradle each orange in the palm of
your hand, hold it over the saucepan and cut out
the segments, letting them drop into the syrup.
Squeeze any juice from the debris into the
syrup, too, then discard.
Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)