Boozy Barbecued Stone Fruit Parcels

, from Issue #95. February, 2021
Photography by Josh Griggs.
Boozy Barbecued Stone Fruit Parcels

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.


1 peach
1 nectarine
2 apricots
2 plums

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