Use remaining fruit mixture for breakfast the next day. It keeps in the refrigerator for up to two days. En papillote (in parchment paper) is an easy way to present cooked fish and vegetables, as well as the season's best fruit. Serve with your favorite vanilla ice cream.
6 tablespoons butter, melted and divided
5 tablespoons light brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3 medium peaches, peeled and sliced
3 plums, sliced
1 cup fresh blueberries
1/2 cup fresh raspberries
How to Make It
Preheat oven to 450°.
Cut 8 (8-inch) pieces of parchment paper, fold each in half, and cut in a semicircle. Unfold circles, and brush 1 tablespoon melted butter along 1 half of circle where fruit will go.
Combine 5 tablespoons melted butter and next 5 ingredients in a large bowl. Add fruit, and toss gently to coat.
Place 1/2 cup fruit mixture along buttered side of paper circle. Fold and press edges over twice in 1/4-inch folds to create an airtight seal. Arrange on baking sheet.
Bake at 450° for 8 minutes or until parchment packets puff up and release juices.
Transfer to serving plates, and slice open packets.