Fruit Parcels.
Yield
4 servingsPrep
30 minCook
25 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apricots
|
*
|
| 1 | each |
apples
preferably coxes |
|
| ½ | each |
pineapple
|
|
| 200 | milileters |
apple juice
and mago (or orange) juice, each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apricots
|
*
|
| 1 | each |
apples
preferably coxes |
|
| 0.5 | each |
pineapple
|
|
| 2E+2 | milileters |
apple juice
and mago (or orange) juice, each |
*
|
Directions
Cut the apricots in half and remove the stone.
Cut the apple in half, remove the core, then cut each piece into six.
Remove the outside of the pineapple and the core.
Cut into thick slices, then cut each slice into three.
Arrange the mixture of the fruit onto 23 cm (9 inch) squares of foil with grease-proof paper squares on the inside.
Divide the fruit juice between the parcels.
Fold the foil to completely enclose the fruit.
Bake in the oven at 180 C, 350℉ (180℃), or gas for 25 minutes.
VARIATION. For a special occasion substitute 15 milileters or 1 tablespoon fruit juice with calvados or brandy.
