Fall Fruit en Papillotte, page 156

• Preheat oven to 350° F (180° C)
• 4 sheets parchment paper, 12 by 18 inches (30 by 40 cm)
• Baking sheet

 

1/4 cup raisins 50mL

1/4 cup chopped pecans 50mL

1/4 cup chopped candied ginger 50mL

4 1-inch (2.5 cm) pieces cinnamon stick 4

4 1-inch (2.5 cm) pieces licorice root 4

4 1-inch (2.5 cm) pieces vanilla bean 4

4 whole cloves 4

1 pear, cored and cut into eighths 1

1 apple, cored and cut into eighths 1

4 dried or fresh apricots, halved 4

1 peach, cored and quartered 1

1 plum, cored and quartered 1

1/2 cup apple cider 125 mL

1 tsp butter 5 mL

1. Fold each sheet of parchment paper in half. Trim to make 4 heart-shaped pieces.

2. Open each heart of parchment paper. On one side of fold line add 1 tbsp (15 mL) each raisins, pecans and ginger; 1 each cinnamon stick, licorice root, vanilla bean and clove; 2 each pear, apple and apricot pieces; 1 each peach and plum quarters. Sprinkle 2 tbsp (25 mL) cider over each; top with 1/4 tsp (1 mL) butter.

3. Fold other half of parchment heart over fruit. Beginning at curve of heart, roll cut ends together to seal.

4. Place fruit packages on baking sheet. Bake in preheated oven for 30 to 40 minutes or until apples and pears are tender. Slide each package onto a serving plate; cut an “X” on top of each package with a knife. Pull back tips of “X” to make an opening. Serve warm in parchment.

Serves 4

TIP

Parchment paper (not the same as waxed paper) is used to line baking sheets, cake tins and to oven-steam fruit, vegetables, meat and fish. It seals in cooking liquids and keeps food moist as it bakes in the oven.

 

 

Excerpted from The Healing Herbs Cookbook by Pat Crocker © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.