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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!