Creme brulee is one of the first things I started cooking, for this version on the left I made a chocolate and prickly pear creme brulee, and placed it in a prickly pear shell. On the right is a vanilla and dragon fruit creme brulee, served in the dragon fruit shell. The sauce is a prickly pear and red ice wine redux, and the cube is a cut from the dragon fruit. About the photo: I edited this photo in photoshop, by adjusting the following: levels, to take out the extreme black and whites, curves, to get a good balance of brightness and contrast, and I slightly adjusted the colors. On the bottom left of the image, I superimposed pieces of the fruits without the melted sugar so you can see the actual filling. To get those images I cropped and made the background transparent from another image I took.