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Summer fruit en papillote

Time 20 minutes
Yields Serves 4
Summer fruit en papillote
1

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.

2

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

3

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.

4

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.

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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