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Fruit salad en papillote

Fruit Salad en Papillote - Macedonia al Cartoccio

How to make a quick, easy, delicious and healthy dessert: fruit salad en papillote

Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 apple peeled and chopped
  • 1 pear peeled and chopped
  • 1 banana peeled and sliced
  • 2 mandarins
  • 1 ½ tbsp pineapple pieces fresh or canned
  • 1 tbsp raisins
  • 6 prunes pitted
  • 150 ml - 2/3 cup apple juice
  • 2 cloves
  • ½ cinnamon stick
  • Vanilla ice cream to serve optional – I used light vanilla ice cream to keep it healthy

Instructions

  1. Put the apple juice, cloves and cinnamon stick in a saucepan. Bring to a boil and simmer for 5 minutes to slightly reduce it. Put the fire off, add the raisins and pitted prunes and keep it aside to cool down.
  2. In the meantime, peel, core and cut all the fruits. Cut 4 pieces of parchment paper big enough to contain ¼ of the fruits each. Take 4 cups and put 1 sheet of parchment paper in each of the cups. This will make it easier to prepare the parcels. Divide the fruits among the parchment paper filled cups. Add the raisins and prunes and top with the clove and cinnamon infused apple juice. Create 4 little parcels and close them with some string.
  3. Bake in a pre heated oven at 180°C – 355°F for about 20 minutes (the time can slightly vary depending on how big you cut your fruits or on how ripe the fruit was).
  4. Serve it warm in the individual parcels (unwrap them at the table) and top with some vanilla ice cream (optional).

Recipe Notes

If your parchment paper is not thick enough, make 8 pieces and use 2 per person.
You can remove the cloves and cinnamon before adding the juice to the fruits if you like. I usually keep them in for presentation only.