Dessert All Wrapped Up-Summer Fruit en Papillote Recipe

Ahoy Foodies!

I was wandering through the produce aisle yesterday and blammo! I got one whiff of the sweet, floral, fruity poem of white peaches and I totally forgot what I was doing. My nose drove my cart over to the delicate little pyramidal configuration of white peaches. I picked one up, closed my eyes, and put my nose to the peach’s belly button. The aroma.  It’s like standing under a lilac tree while chewing on a Jolly Rancher. Fruit, floral, fuzz. It’s all there. I probably murmured to myself as I sniffed. I probably made a scene. I don’t recall. I did come home with a dozen peaches, this I know.

When delicate California white peaches first come into season, I dare to eat them one after the other. Preferably with my hair parted behind,  while walking upon the beach in white flannel trousers. You know, while listening to mermaids singing, each to each. ‘Cuz that’s how English majors do.

But after eating my 6th peach out of hand, I began to think that perhaps I should do something different with peach number 7.  It’s never wise to mess with perfection, and raw peaches are indeed the highest form a fruit can take, but I’d been working on a story about cooking in parchment paper (en papillote), so I’ve had high temp roasting in paper on the brain. Tender fish is good baked in parchment. Tender meat and vegetables are good baked in parchment. Why wouldn’t tender white peaches and raspberries work in parchment? 

They do. Very well. Toss some sliced white peaches and raspberries with sugar, real vanilla bean, a bit of Grand Marnier. Place the fruit on a square of buttered parchment. Gather up the ends to make a wee beggar’s purse and tie it with a string.  Bake it until the fruit ant the kitchen smell really, really good. About 10 minutes. 

Then the really fun part comes. Put the wee purse in a bowl, open it up at the table, spoon in hand. There will be a rush of juicy, fruity steam rising from the packet as you open it that can only be described as scrumtrulescent.  Plop a scoop of ice cream in the center of it all. Perfect summer fruit. 

PS. I’ll be migrating over to WordPress soon to bring you a more delicious blog. Hopefully you’ll be automatically redirected if you come to this site, but stay tuned for the big move. Thanks for reading. 

 

White Peaches & Raspberries En Papillote

Makes 4 individual purses, serves 4

1/2 vanilla pod, sticky black seeds scraped from pod
2 teaspoons lemon juice
4 medium white peaches, pitted and cut into 1 inch-thick pieces
1 cup fresh raspberries
3 tablespoons sugar
1 tablespoon Grand Marnier
2 tablespoons unsalted butter
Four 12-inch lengths of parchment paper
Four 4-inch pieces butcher’s twine
1/2 pint vanilla ice cream
Preheat oven to 425° F. In a large bowl, combine the vanilla seeds and lemon juice. Add the peaches, raspberries, sugar, and orange liqueur and toss to combine.
Spread the butter in a 4-inch circle in the center of each piece of parchment. Place the fruit mixture in the center, gather up the edges to make a little beggar’s purse and tie each purse with with the twine. Place the purses on a baking sheet and bake until you can see the fruit juices bubbling on the inside, 10 minutes.
Place the purses in dessert bowls, invite diners to cut open their own purses and then plunk down scoops of ice cream on top of the fruit.

Recipe by Ivy Manning, photos by Gregor Torrence, copyright 2011.

5 Responses to “Dessert All Wrapped Up-Summer Fruit en Papillote Recipe”

  1. June 2, 2011 at 12:40 AM #

    This was almost as much fun to read as it will be to eat.

  2. June 2, 2011 at 1:06 AM #

    You’re too kind, Debbie. Means a lot coming from you!

  3. June 2, 2011 at 2:48 AM #

    What a cool idea! Almost a crustless fruit pie, and all the flavors and aromas held in.

  4. June 4, 2011 at 12:55 PM #

    That sounds sooooo gooooood.

    When you say parchment paper, what is this? Is it what we in the UK would call baking paper? Or something else? (It doesn’t look like baking paper in the photos.)

  5. June 6, 2011 at 6:07 PM #

    Hi Kate

    Parchment paper is paper that is treated first with an acid and then silicon so that it become sturdy and non-stick. I read a lot of British authors and magazines and it seems to be called “baking paper” in the UK.

    Happy en papillote-ing, and thanks so much for checking Ivysfeast out!

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