Plums en papillote with honey recipe

Preparation time: 10 minutes

Cooking time: 20 minutes

 

8 large plums, pitted and thickly sliced

11/2 tablespoons (30 g) unsalted butter

2 cinnamon sticks, halved

8 whole cloves

1/3 cup (115 g) honey

1 large orange

4 scoops vanilla frozen yogurt or ice cream

1/4 cup (30 g) coarsely chopped pecans

extra honey for drizzling (optional)

 

1 Preheat the oven to 200°C. Take 4 large squares of baking paper and in the centre of each put a quarter of the plum slices and butter, a piece of cinnamon stick and 2 whole cloves. Drizzle 1 tablespoon of honey over each portion of plums.

 

2 Use a citrus zester to take fine shreds of zest from the orange, or thinly pare off the zest with a vegetable peeler and then cut it into fine shreds. Squeeze the juice from the orange. Add a quarter of the orange zest and juice to each portion of plums, sprinkling the zest and juice over the fruit evenly.

 

3 For each parcel, bring two opposite sides of the paper together over the fruit filling and fold two or three times. Fold over the other ends twice, then tuck them underneath, to make a neatly sealed parcel.

 

4 Place the parcels on a baking tray and bake for 20 minutes. The paper parcels will puff a little and brown slightly, and the fruit mixture inside will be bubbling hot.

 

5 Place the parcels on individual serving plates, carefully open up each one and top with a scoop of frozen yogurt or ice cream. Sprinkle with the pecans and drizzle with extra honey, if you like. Serve while hot.

 

Each serving provides 1130 kJ, 270 kcal, 3 g protein, 14 g fat (5 g saturated fat), 35 g carbohydrate (34 g sugars), 3 g fibre

 

 

Plums contain a useful amount of vitamin E, an important anti-oxidant that helps to protect against degenerative diseases associated with ageing.

 

Pecans, like other nuts, are rich in fat (70 g per 100 g), but little of this is saturated. They also provide generous amounts of vitamin E.