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Summer fruit en papillote

My kitchen stove is one of those gorgeous 1950s Wedgewoods with serious pilot lights that keep the whole room pretty close to incubator temperature all year round. If I'm going to turn on one of the ovens in the heat ... Read more

Total time: 20 minutes | Serves 4
  • 4 tablespoons melted butter plus extra for the parchment
  • 4 medium peaches or 6 apricots, ripe but firm and sliced
  • 1 cup blueberries
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Ice cream or whipped cream (optional)

Step 1Heat the oven to 450 degrees. Cut 4 sheets of baking parchment into 15- by 12-inch pieces. Fold each in half and cut into the shape of half a heart. Unfold to reveal a whole heart and brush butter onto one side of each sheet along the fold in the middle where the fruit will be placed. Set aside.

Step 2Combine the remaining butter, the peaches or apricots, blueberries, sugar, cloves, allspice, cinnamon and ginger in bowl and toss to mix well.

Step 3Divide the fruit mixture among the four parchment hearts, placing fruit along the fold on one side of the heart. Fold the sheets over and crimp the edges tightly to seal completely. Lay the packets on a baking sheet.

Step 4Bake until the parchment packets puff up and the fruit gives off juices, about 10 minutes. Transfer each packet to a plate and slit open with a sharp knife. Top with ice cream or whipped cream if desired.

Note: If you want a sweeter, more liquid sauce, add half a cup of raspberries or blackberries. Leave some space between the fruit and the crimped edge to allow the packet to puff up.
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