Fruit parcels over the coals
Prepare these parcels over medium to cooler coals. Have them ready so that you can cook them on the fire, once you have finished braaiing and everyone is clearing the table.
Ready in1 hour
Serving sizeServes 4 – 6
- 8-12 large pieces of heavy-duty foil (about 25 x 25 cm each)
- 1 small pineapple, cut into small triangles
- 2 pears or apples, cut into thin wedges
- 2 naartjies or 1 orange, peeled, halved and thickly sliced
- berries, raisins or other seasonal fruit like bananas, peaches, apricots, nectarines, mango or grapes
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) butter
- 3-4 tbsp (45-60 ml) lemon juice or Rooibos tea
- sprinkle of ground cinnamon or cloves
- ⅓ cup (80 ml) raw, unsalted almonds or peanuts, chopped
- extra lemon rind, poppy seeds or toasted coconut (see tips)
- 175 ml plain low-fat yoghurt
- Place two pieces of foil on top of each other to make a double layer with the shiny side facing upwards.
- Divide the fruit between the foil squares. Drizzle with honey and place a small piece of butter on the fruit. Pour the lemon juice or tea over and season with spices.
- Bring the points of the foil squares together, above the fruit, to form a sealed parcel. Take care not to fold the foil too tightly over the fruit to allow space for the hot steam. Work carefully so that the foil doesn’t tear.
- Place over medium coals for 10-15 minutes or until the fruit just softens and is heated through.
- Let everyone turn their parcel of warm fruit into a bowl and enjoy it with a spoonful of yoghurt, nuts, extra lemon rind and poppy seeds or toasted coconut.
- Bake parcels in the oven at 180 °C for the same time as indicated above.
- To toast coconut, place ¼ cup (60 ml) desiccated coconut in a dry frying pan and heat over a medium heat. Toast until golden brown, tossing the pan often as coconut burns easily.
This recipe is from Cooking from the heart, 4th edition: Braai
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