Name: Fruit en Papillote with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 2 cinnamon sticks, halved; 1 x 400 ml (14 fl oz) tin coconut milk; 1 vanilla pod, split in half lengthways; 2 apricots, stoned and halved; 1 large nectarine, stoned and quartered; 1 large peach, stoned and quartered; 2 tablespoons sweet Marsala or sweet wine; 1 handful blueberries; 2 tablespoons soft light brown sugar; 4 tablespoons flaked almonds or coconut flakes, lightly toasted, to serve; ½ teaspoon vanilla extract; 2 tablespoons agave nectar, or more to taste; 2 teaspoons unrefined coconut oil (solid is fine); 2 star anise, halved

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

You can vary the fruit here but try to include berries as the juices make a delicious sauce. You can also ring the changes by swapping maple syrup for agave nectar, or add a tiny dash of orange blossom water to the cream.

Ingredients

1 x 400 ml (14 fl oz) tin coconut milk
1 large peach, stoned and quartered
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Method

Heat the oven to 200°C (400°F/Gas 6). Put the tin of coconut milk in the freezer.

Tear off 4 large rectangles of baking paper and spread out on a work surface. Put all the fruit in a bowl and toss with the sugar and Marsala. Scrape the seeds from the vanilla pod and stir into the

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Fruit en Papillote with Coconut Cream

Ingredients

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