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
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