FRUIT EN PAPILLOTE

By BobD

Ingredients

• 6 SERVINGS
• 6 small apricots, halved and pitted
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks
• 18 cherries, pitted
• 6 tablespoons grated fresh coconut or unsweetened flaked coconut
• 6 tablespoons shelled pistachios
• 2 vanilla beans, cut into thirds and split in half lengthwise
• 3 cinnamon sticks, halved
• 6 teaspoons packed brown sugar
• 6 teaspoons unsalted butter, cut into pieces
• ACCOMPANIMENTS: vanilla ice cream and fresh mint
• EQUIPMENT: 6 (12- by 8-inch) rectangles heavy-duty foil

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

Place 2 apricot halves, 4 pieces of pineapple, 3 cherries, 1 Tbsp coconut, 1 Tbsp pistachios, 1/3 vanilla bean, and 1 piece of cinnamon stick on each piece of foil.

Top with 1 tsp each of brown sugar and butter and season with pepper. Bring long sides of foil up to meet, then fold down over fruit. Fold up shorter sides to seal package.

Grill packages, folded edge up, directly over hottest part of coals, covered only if using a gas grill, 2 minutes, then move to area of grill with no coals underneath and grill, covered whether using charcoal or gas, until tender, about 10 minutes more (do not turn).

Transfer to a platter. Cool slightly.

Transfer fruit and juices to a bowl or plate and top with ice cream and mint.