Ingredients
- 121/2 oz grated zest and juice of 1 orange
- 2 tbsp honey
- 1 bay leaf
- 1 orange
- 1 vanilla bean, split and scraped to remove seeds [don't discard!]
- thick slices of orange, seeds, rind, and pith removed
- 4 oz raspberries
- 2 blueberry
- 1 peach, pitted and cut into 4 wedges
- 1 cup nectarine, pitted and cut into 4 wedges
- 1/3 blackberry, stems removed
- 4 dried apricots, diced
Directions
Preheat the oven to 350°F.
Put the wine, honey, bay leaf, orange zest and juice, and vanilla bean and seeds in a saucepan and heat until simmering, then turn off the heat and allow to infuse for 15 minutes.
Combine all the fruits in a bowl. Cut out four pieces of parchment paper, roughly 12 inches square. Wet one of the pieces and place in a small bowl, leaving enough overlapping to create a bundle.
Spoon a quarter of the fruit mixture into the parchment paper, making sure that some of each fruit is included. Cut the vanilla bean into four and place one piece in the bundle with the fruit. Pour in a quarter of the infused liquid. Gather up the overhanging parchment paper, creating a money purse, and tie tightly with string. Set aside and repeat with the other three bundles.
Arrange the bundles on a baking sheet and bake for 15 minutes. Serve the bundles hot so that your fellow diners can unwrap their own, releasing a beautiful aroma.
Tip: You can play around with the fruit. In autumn, orchard fruits would work well, but allow a slightly longer cooking time in order to soften the apples and pears. If serving this dessert to children, replace the wine with orange or apple juice.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.
