Summer Fruit Parcels

Name: Summer Fruit Parcels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 oranges; 200 g (7oz) strawberries; 250 g (9oz) cherries, stoned and halved; 2 tbsp. maple syrup; 12 sheets filo pastry, each cut into 18cm (7in) squares; 1 tbsp. light olive oil; Icing sugar to dust

Summer fruits work wonderfully in desserts, and these parcels are no exception

By The GH Kitchen TeamPublished: 25 July 2009

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

2 oranges
200 g (7oz) strawberries
250 g (9oz) cherries, stoned and halved
2 Tbsp. maple syrup
12 sheets filo pastry, each cut into 18cm (7in) squares
1 Tbsp. light olive oil
Icing sugar to dust

Directions

1. Step 1
  Use a small knife to segment the oranges: on a board, cut the top and bottom off one orange, then cut around it to remove the peel and pith. Cut in between each segment to release the pieces of orange. Repeat with the other orange.
2. Step 2
  Put the strawberries, cherries, maple syrup and 50ml (2fl oz) water into a pan. Simmer for 3min. Take off the heat and strain over a jug, reserving the juices. Cool. Stir in the orange segments.
3. Step 3
  Preheat the oven to 200°C (180°C fan) mark 6. Lightly oil six 200ml (7fl oz) ramekins. Brush one of the continued on page 156 filo squares with a little oil, then lay another square on top and brush again. Turn over so the greased side is facing down, then gently push into a ramekin. Repeat with remaining pastry and ramekins.
4. Step 4
  Divide fruit among the ramekins. Gather up the filo edges and push together lightly to seal. Transfer ramekins to a non-stick baking sheet and bake for 25-30min until crisp and golden.
5. Step 5
  Meanwhile, put reserved juice into a pan and simmer until reduced by half. When parcels are cooked, remove from ramekins and put on to plates. Dust with icing sugar; serve with the reduced juice poured over.

Per Serving:

Calories: 181
Total carbs: 35 g
Sugars: 15 g
Total fat: 4 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time