Fruit Parchment Packets

The French call this method “en papillote”.  We like it because every cook gets to choose her own ingredients.

Makes 1 serving, multiply as needed

Kitchen equipment

• Baking sheet
• Cutting board, cutting knife
• Small & medium bowls for ingredients
• Measuring spoons, measuring cup
• Parchment paper
• Metal spatula
• Metal paper clips, if you don’t trust your parchment packets to stay closed


  • any fruit you like: bananas, pineapple, berries, apple, pears, peaches, cherries, mango, apricots
  • a bit of liquid: coconut milk, a squeeze of lemon, lime or orange juice, liqueur
  • a bit of sweetener: sugar, jam, honey, agave, maple syrup, chocolate chips
  • optional spices: cinnamon, nutmeg, lemon peel, fresh mint
  • serve with optional toppings: toasted chopped nuts, toasted coconut, granola, whipped cream or whipped coconut cream, ice cream or yogourt


  1. Preheat oven to 425°F.  Tear off an 18-inch piece of parchment paper for each packet.
  2. Prepare your fruit.  Slice or dice into pieces that are all about the same size. Berries/cherries are fine as they are.
  3. Take your piece of parchment paper and lay it in front of you, with one of the long edges towards you.  Lay your choice of fruit down the centre horizontally.
  4. Add your choice of liquid (no more than a tablespoon, less if your fruit is very juicy), a bit of sweetener, and any optional spices you like.
  5. Bring the long edges up to meet in the centre above your fruit, then fold them down until they’re just above your fruit.  You need to leave a little air, so your fruit will steam.  You can then either twist the ends to seal your packet (it will look a bit like a big Christmas cracker), or fold them like a Christmas present:  fold the sides in to make a point, then fold the point over several times to seal.  If you’re worried they might come undone, use a paper clip (metal, NOT plastic-coated) to hold them closed.  Your packet must be air-tight.  If you would like illustrated detailed instructions, see Brette Sember’s Parchment Paper Folding Technique at
  6. Write your name on your packet, in pencil.  Use a large metal spatula to lift your packet to the baking sheet.  Leave a little space around each packet.
  7. Bake packets until done.  Fruit packets will take about 8-12 minutes at 425°F, depending on how big and solid your fruit is. Let rest for 5 minutes before serving.  Be careful when opening, there’s hot steam in there.
  8. Serve topped with nuts, toasted coconut, granola, whipped cream, whipped coconut cream, ice cream, whatever you think will add to their deliciousness.

Adapted from Cooking Know-How, by Bruce Weinstein and Mark Scarborough (2008)


2 thoughts on “Fruit Parchment Packets

  1. Pingback: Personalized Parchment Packets | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, March 2017 | Club Inclusion Cooks

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