Boozy Barbecued Stone Fruit Parcels
Photography by Josh Griggs.
This recipe gives you the basic ingredients for making one parcel and it’s quite a generous serving. I’ve used stone fruit, but use whatever fruit is in season and best on the day.
INGREDIENTS
Fruit
1 peach
1 nectarine
2 apricots
2 plums
Parcels
3 gingernut biscuits, roughly broken
1 tablespoon whisky (or use your own favourite tipple)
1-2 tablespoons honey, depending on the ripeness of the fruit
1 teaspoon orange zest
1 tablespoon orange juice
1/3 piece vanilla bean, split with seeds scraped out or use ¼ teaspoon vanilla extract
2 teaspoons butter
METHOD
Equipment: Cut out a 20cm x 20cm piece each of baking paper and foil.
Fruit: Halve and stone the fruit, cutting any larger pieces into quarters.
Parcels: Place the baking paper over the foil and scatter over the biscuits. Arrange the fruit over the biscuits. Stir together the whisky, honey, zest and juice and vanilla bean seeds or extract and pour over the fruit. Nestle in the vanilla bean and dot over the butter. Bring the sides together and fold to seal tightly. Place on a heated barbecue and cook for 15-20 minutes, or until the fruit is tender.
To serve: Open the parcel and serve with a scoop of ice cream, runny cream or yoghurt.
Makes 1 generous parcel
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!