Debra Lynn Dadd


Fruits Baked in Parchment

Baking in parchment is a classic French technique that is usually used to cook various meats and vegetables. But it works equally well for fruits, as it concentrates the flavors deliciously!

It's easy, elegant, and a snap to clean-up.

makes one serving (make an individual serving for each guest)

about one cup fruit (such as a medium pear)
about 2 teaspoons sweetener--agave nectar, honey, or other liquid sweetener
about 2 tablespoons liquid--water, juice, wine, or any liquor
flavorings--spices, herbs, citrus peel, vanilla beans or whatever else you can think of!
parchment paper
mascarpone cheese (optional)

  1. Preheat the oven to 350 degrees F.
  2. Peel the fruit if necessary. If it is a large fruit, such as an apple, peach, or pear, cut it in half and remove the seeds (if you have a melon baller, this is the ideal tool, or use the teaspoon in your measuring spoons set).
  3. Cut a piece of parchement paper from the roll, so the length is the same as the width of the roll.
  4. Put the parchment paper on a baking sheet, then place the fruit in the middle. If you have cut the fruit in half, put the flat side up.
  5. Drizzle the sweetener over the fruit.
  6. Fill the fruit cavities with the liquid or pour it over the fruit. If you have cut the fruit in half, place the flavorings in the fruit cavities, otherwise just put them on top of the fruit.
  7. Fold the parchment paper over to make a triangle, then fold the edges over to seal.
  8. Bake for 45 minutes, then remove from the oven. Place on a dish and take it to the table. Slit the packet with a sharp knife to open. When fruit has cooled enough to eat it, top with a dollop of mascarpone cheese, if desired.

        Variations: • Pears in Parchment



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