Baked Fruit Parcels

Name: Baked Fruit Parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 150 mL (¼ pint) medium white wine, such as riesling; 150 mL (¼ pint) orange juice; 75 g (3oz) golden caster sugar; 1 vanilla pod, split and seeds removed; 800 g (1¾lb) mixed ripe summer fruit, such as peaches, nectarines, strawberries, apricots, raspberries, redcurrants and blueberries; 4 x 30.5 cm x 30.5cm (12in) squares greaseproof paper; 4 x 30.5cm (12in) lengths of string

This fat-free fruit dessert is a summer favourite

By The Good Housekeeping Cookery TeamPublished: 06 July 2008

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Food, Produce, Serveware, Ingredient, Fruit, Dishware, Cuisine, Sweetness, Natural foods, Bowl,

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

150 ml (¼ pint) medium white wine, such as riesling
150 ml (¼ pint) orange juice
75 g (3oz) golden caster sugar
1 vanilla pod, split and seeds removed
800 g (1¾lb) mixed ripe summer fruit, such as peaches, nectarines, strawberries, apricots, raspberries, redcurrants and blueberries

You will also need

4 x 30.5 cm x 30.5cm (12in) squares greaseproof paper
4 x 30.5cm (12in) lengths of string

Directions

1. Step 1
  Preheat the oven to 180˚C (160˚C fan) mark 4. Put the wine, orange juice, sugar and vanilla seeds into a small pan and heat gently to dissolve the sugar. Pour into a small measuring jug to cool.
2. Step 2
  Next, prepare the fruit: remove any leaves and stones and quarter or halve as necessary, leaving small fruit whole.
3. Step 3
  Put a square of baking parchment over a small bowl and push down gently. Fill with a quarter of the prepared fruit and about 75ml (3fl oz) of the wine mixture. Tie the parcel tightly with string, leaving about 2.5cm (1in) of space above the level of the fruit and liquid. Repeat to make the other three parcels. Arrange the parcels in a roasting dish and cook for 15min.
4. Step 4
  To serve, lift each parcel into a bowl, leaving them tied, so your guests can unwrap them at the table.

Per Serving:

Calories: 195
Total carbs: 42 g
Sugars: 42 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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