Summer fruit en papillote
Ingredients
For
4
personnes
- For this recipe for summer fruit en papillote, you will need:
- 4 apricots
- 2 nectarines
- 100g of raspberries
- 1 vanilla pod
- 2 tablespoons of maple syrup
- 2 tablespoons of full-flavoured olive oil
Tip
Annelyse’s tip: in winter, I use the same method to make papillotes with tropical fruits and citrus fruits: cubes of pineapple and mango, and mandarin segments, for example – it’s delicious!Why not try our recipe for peaches baked in foil with verbena and olive oil too!
Instructions
- Preheat the oven to 240°C.
- Stone the apricots and cut them into quarters, and cut the nectarines into sixths, then arrange the fruit on 4 large sheets of baking paper.
- Cut the vanilla pod in half and split each half open to scrape out the seeds. Divide the seeds and the pieces of pod between the 4 foil parcels. Pour in the maple syrup and seal the parcels.
- Bake them in the oven for 15–20 minutes.
- Just before serving, drizzle a little olive oil over the fruit whilst it is still warm.
Tip
Annelyse’s tip: in winter, I use the same method to make papillotes with tropical fruits and citrus fruits: cubes of pineapple and mango, and mandarin segments, for example – it’s delicious!Why not try our recipe for peaches baked in foil with verbena and olive oil too!
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