Summer Fruit En Papillote

Recipe Ingredients

4 tablespoons	60ml	Melted butter - plus
		Extra for the parchment
4		Ripe but firm peaches - sliced (medium)
		= (or 6 apricots)
1 cup	237ml	Blueberries
4 tablespoons	60ml	Light brown sugar
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Ginger
		Ice cream or whipped cream - (optional)

Recipe Instructions

Heat 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.

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

Divide 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.

Bake 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.

This recipe yields 4 servings.

Each serving (without ice cream or whipped cream): 217 calories; 1 gram protein; 30 grams carbohydrates; 3 grams fiber; 12 grams fat; 7 grams saturated fat; 31 mg. cholesterol; 10 mg. sodium.

Source:
The Los Angeles Times, 06-23-2004

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