Baking fruit in parchment concentrates its natural sweetness and creates a moist, tender dessert.
2 tart apples cored, peeled, and sliced into 4 rings each
2 Bosc pears, quartered and cored
16 dried apricot halves
1 tablespoon currants
1 tablespoon red wine or apple juice
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
Yield: 4 Servings
Preheat the oven to 400 F (200 C). Tear off four large sheets of parchment paper. Divide the apples, pears, apricots, and currants evenly among the pieces of parchment. Drizzle each pile of fruit with wine or apple juice and maple syrup, then sprinkle with cinnamon. Fold over the edges of the packets to seal tightly. Place on two baking sheets. Bake for 20 minutes, or until the fruit is tender.