Papillotes meli-melo – Mixed fruits with honey, raisins, pistachios and coconut in parchment paper
Méli-mélo de papillotes – Pommes, poires et bananes au miel, raisins, pistaches et noix de coco en papillotes avec glace vanille
Des pommes, des poires et des….bananes!! I have been thinking about those papillottes for so long. I thought about them kept thinking about them, and always made something else…I kept doing that for weeks. Time to stick to the plan! They’re an express dessert and extremely delicious. We tend to forget that quick meals can be exquisite. Papillottes are so much fun to make and look great when you give one individually to your guests.
Fruit based desserts are light and cooked fruits go deliciously well with spices. Of course, if you like cinnamon, you can add some. I am a big vanilla fan and could use vanilla everywhere. The only place I don’t like vanilla is in perfume. I think it’s way too sweet as a scent but I could drink it! I brought from France some vanilla powder which is basically vanilla beans and pods ground, so the powder is brown like the bean and not white (I have seen it white here) , if you can’t find it, you can add 1 tsp of vanilla extract.
Those papillotes are perfect with apples and pears because they remain firm, and don’t get mushy like peaches or other summer fruits would. Fall just got here and we can enjoy the beautiful fruits it brings along.
Papillote has different meanings, but traditionally it refers to a chocolate candy wrapped in a golden or silver wrap with a personal message included in it. Supposedly it comes from Lyon and they’re consumed during Christmas.
Ingredients for 2 papillotes
- 1 golden apple, peeled and sliced
- 1 large pear, peeled and sliced
- 1 large banana, sliced
- 1 tbs unsalted pistachios
- 1.5 tbs golden raisins
- 1 tbs honey
- 1.5 tbs grated coconut
- 1 tsp vanilla powder
In a mixing bowl, add all fruits together, then add honey, vanilla powder, raisins, coconut and pistachios. Mix well. Place in a parchment paper, wrap tightly so no air can get in and cook in the oven for about 20 minutes at 375F. Serve warm with vanilla ice cream.
This entry was posted by silvia on October 15, 2009 at 10:42 pm, and is filed under Desserts, Express - Less than 30 minutes. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed
- Très mango – Mango papillote three ways
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Banana cake with oats and oat brans
- Oats, pear and almond muffins
- Rustic galette of red wine poached pears and Luna pepper
- Poached black plums in a spicy mint and verbena tea syrup
- Coconut quinoa flans with mango, rum and mint salad
- A little slice of Iceland – Skyr cake with blueberries
that looks beautiful!
I love fruit desserts so much more than chocolate and this is right up my alley!
un petit dessert bien réconfortant
Et chez moi de la couleur autour de la pomme de terre ! à plus !Pierre
This looks so delicious, I have never had a dessert like this. I love the addition of banana and especially the honey and coconut, I bet its amazing together. Time to buy some Parchment because this looks too good!