Fruit en Papillote with Coconut Cream

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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
  • <

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