Baked Fruit Parcels

Name: Baked Fruit Parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 150 mL (1/4 pint) medium white wine, such as riesling; 150 mL (1/4 pint) orange juice; 75 g (3oz) golden caster sugar; 1 vanilla pod, split and seeds removed; 800 g (1 3/4lb) mixed ripe summer fruit, such as peaches, nectarines, strawberries, apricots, raspberries, redcurrants and blueberries; 4 x 30.5 cm x 30.5cm (12in) squares greaseproof paper; 4 x 30.5cm (12in) lengths of string

This fat-free fruit dessert is a summer favourite

By The GH Kitchen TeamPublished: 06 July 2008

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Food, Produce, Serveware, Ingredient, Fruit, Dishware, Cuisine, Sweetness, Natural foods, Bowl,

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

150 ml (1/4 pint) medium white wine, such as riesling
150 ml (1/4 pint) orange juice
75 g (3oz) golden caster sugar
1 vanilla pod, split and seeds removed
800 g (1 3/4lb) mixed ripe summer fruit, such as peaches, nectarines, strawberries, apricots, raspberries, redcurrants and blueberries

You will also need

4 x 30.5 cm x 30.5cm (12in) squares greaseproof paper
4 x 30.5cm (12in) lengths of string

Directions

1. Step 1
  Preheat the oven to 180˚C (160˚C fan) mark 4. Put the wine, orange juice, sugar and vanilla seeds into a small pan and heat gently to dissolve the sugar. Pour into a small measuring jug to cool.
2. Step 2
  Next, prepare the fruit: remove any leaves and stones and quarter or halve as necessary, leaving small fruit whole.
3. Step 3
  Put a square of baking parchment over a small bowl and push down gently. Fill with a quarter of the prepared fruit and about 75ml (3fl oz) of the wine mixture. Tie the parcel tightly with string, leaving about 2.5cm (1in) of space above the level of the fruit and liquid. Repeat to make the other three parcels. Arrange the parcels in a roasting dish and cook for 15min.
4. Step 4
  To serve, lift each parcel into a bowl, leaving them tied, so your guests can unwrap them at the table.

Per Serving:

Calories: 195
Total carbs: 42 g
Sugars: 42 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