Summer Fruit Parcels

Name: Summer Fruit Parcels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 oranges; 200 g (7oz) strawberries; 250 g (9oz) cherries, stoned and halved; 2 tbsp. maple syrup; 12 sheets filo pastry, each cut into 18cm (7in) squares; 1 tbsp. light olive oil; Icing sugar to dust

Summer fruits work wonderfully in desserts, and these parcels are no exception

By The Good Housekeeping Cookery TeamPublished: 25 July 2009

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

2 oranges
200 g (7oz) strawberries
250 g (9oz) cherries, stoned and halved
2 Tbsp. maple syrup
12 sheets filo pastry, each cut into 18cm (7in) squares
1 Tbsp. light olive oil
Icing sugar to dust

Directions

1. Step 1
  Use a small knife to segment the oranges: on a board, cut the top and bottom off one orange, then cut around it to remove the peel and pith. Cut in between each segment to release the pieces of orange. Repeat with the other orange.
2. Step 2
  Put the strawberries, cherries, maple syrup and 50ml (2fl oz) water into a pan. Simmer for 3min. Take off the heat and strain over a jug, reserving the juices. Cool. Stir in the orange segments.
3. Step 3
  Preheat the oven to 200°C (180°C fan) mark 6. Lightly oil six 200ml (7fl oz) ramekins. Brush one of the continued on page 156 filo squares with a little oil, then lay another square on top and brush again. Turn over so the greased side is facing down, then gently push into a ramekin. Repeat with remaining pastry and ramekins.
4. Step 4
  Divide fruit among the ramekins. Gather up the filo edges and push together lightly to seal. Transfer ramekins to a non-stick baking sheet and bake for 25-30min until crisp and golden.
5. Step 5
  Meanwhile, put reserved juice into a pan and simmer until reduced by half. When parcels are cooked, remove from ramekins and put on to plates. Dust with icing sugar; serve with the reduced juice poured over.

Per Serving:

Calories: 181
Total carbs: 35 g
Sugars: 15 g
Total fat: 4 g
Saturated fat: 1 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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