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.
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 fruit. Cut the vanilla pod in half crossways to make
Divide the fruit and the sugary syrup in the bottom of the bowl between the pieces of paper. Put
Make the coconut cream by following the recipe beating in the vanilla extract and agave to sweeten. Chill until ready to serve.
To serve, put the packets on individual plates and allow guests to open them up themselves. The smell of the spices as the packets open is wonderful. Let guests help themselves to the coconut cream and almonds or coconut flakes to sprinkle on top.
© 2015 All rights reserved. Published by Murdoch Books.