Fruits en Papillote

  • Difficulty: Basic
  • 35 minutes
  • 4 servings
Fruits en Papillote

Baking fruits into folded pouches means that all the aromas you choose to bring together stay there. Here we’ve mixed juicy or creamy fruits with butter, chocolate, or walnuts. We’ve sweetened them and flavored them with rum, peach liqueur, and citrus juice. You can think about other, maybe even more interesting combinations.

Ingredients


For the apple papillote:

1 apple, wedged
2 ounces of raspberries
1 tablespoon sugar
1 ounce chocolate, broken
2 teaspoons of lemon juice
2 teaspoons of peach liqueur
1 tablespoon melted butter

For the banana papillote:

2 bananas, lengthwise halved
3 tablespoons of walnut, crumbled
3 tablespoons of butter
1 teaspoon orange zest
1 teaspoon ginger, shredded
1 teaspoon lemon juice
2 teaspoons of orange juice

For the pineapple papillote:

½ pineapple, cut into sticks
1 teaspoon vanilla extract
1 tablespoon rum

For the pear papillote:

1 pear, peeled and cored
1 vanilla pod
1 ounce chocolate, broken
1 tablespoon butter
2 teaspoons of sugar

Steps

For the apple papillote:
  1. Lay a parchment paper sheet on the work surface. Add the apple wedges, raspberries, sugar, and chocolate to it.
  2. Fold the sheet into a pouch and keep adding the lemon juice, peach liqueur, and melted butter. Seal it with kitchen cord and set aside.
For the banana papillote:
  1. Lay another parchment paper sheet on the work surface. Add the bananas, walnuts, butter, orange zest, and ginger to it.
  2. Fold the sheet into a pouch and keep adding the lemon juice and orange juice. Seal it with kitchen cord and set aside.
For the pineapple papillote:
  1. Lay a 3rd parchment paper sheet on the work surface. Add the pineapple and vanilla extract to it.
  2. Fold the sheet into a pouch and add the rum. Seal it with kitchen cord and set aside.
For the pear papillote:
  1. Lay one more parchment paper sheet on the work surface. Add the pear and garnish it with the vanilla pod. Keep adding the chocolate and butter. Fold the sheet into a pouch and seal it with kitchen cord.
Cooking and serving en papillote:
  1. Transfer the pouches to a baking tray. Bake for 20 minutes at 380⁰F/190⁰C.
  2. You can serve them warm with cookies or chocolate. Top with ice cream and garnish with cinnamon powder.

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