Today’s recipe feature is Stone Fruit Pouches. Here, we take the best of summer fruit and mix it up with the grill. Apricots and plums are sprinkled with a mixture of sugar, salt and lime zest. This bundle is placed on top of crushed gingersnaps. The fruit is drizzled with lime juice and brandy (What? Yes!) and wrapped in aluminum foil. The pouches are grilled for just 10 minutes and the dessert is ready to be topped with ice cream or crème fraiche. Be sure to open the pouches very carefully, as it will be hot stuff. Enjoy the rest of your summer and healthy and joyous eating!
Stone Fruit Pouches (Recipe courtesy Alton Brown)
- 2 cups crushed gingersnaps
- 4 apricots, pit removed and cut into eighths
- 4 plums, pit removed and cut into fourths
- 4 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons white granulated sugar
- Pinch salt
- 4 teaspoons lime zest
- 2 limes, juiced
- 4 teaspoons brandy
Heat coals of grill or fire pit. Cut eight (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide crushed gingersnaps evenly among the four squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit, carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with crème fraiche or ice cream. Serves four.