Baking en Papillote

Baking “en papillote” helps keep fruit moist by steaming it in its own juices, with sugar and flavourings. A small amount of butter can also be added for richness. Baking parchment or foil can be used; the banana leaf shown here offers an interesting Asian alternative. Bake at 180°C for 15 minutes.

1. Place fruits in centre of wrapping. Sprinkle with sugar to taste, then sprinkle again with wine or liqueur of your choice.

   

2. Fold the sides of the wrapping over the filling to form a parcel. Tie with kitchen string to secure.