Roasted Fruit Packages

The sub header of my creatively named blog, the Chef Mimi blog, is “so much food, so little time”. I could have easily made it, “so many restaurants, so little time.”

Dining out may be my favorite thing to do. Like it’s my serious hobby. Whenever we have a travel destination, I’m researching top ten restaurants, new restaurant openings, best new chefs, and working online at open for reservations.

Of course this is more challenging in major cities like New York. I’ve tried to get us in to ABC kitchen 5 times with no luck. And I start early.

One restaurant that has always been on my NYC list is Buvette – so much so that I bought the cookbook “Buvette – The Pleasure of Good Food” by Jody Williams, who is the chef and owner.

The restaurant, considered a gastrothèque, opened in 2010 and has received many accolades. Before opening Buvette, Jody Williams worked with such culinary notables as Thomas Keller and Lidia Bastianich.

When I first received the cookbook from Amazon, I bookmarked quite a few intriguing recipes, but one really called to me – Fruit in Parchment Paper.

For the recipe, Ms. Williams oven-roasts fresh and dried fruits in squares of parchment paper, much as how one would prepare fish. She serves the packages of fruit with cheese as an “unexpected alternative to the ubiquitous cluster of grapes that seem to accompany every cheese platter in the world!”

Except for serving a compote, a chutney, or aigre doux of fruit, I have never served roasted fruit as a cheese platter accompaniment. So needless to say I was excited. And being that it’s early summer, I have access to a good variety of fresh fruit.

Ms. Williams suggests mixing up the fruit to suit your taste. She suggests the combination of pumpkin, apples and dates. I’m saving that for next fall.

Fruit in Parchment Paper

2 tables of dried currants (I used dried sour cherries)
1/2 cup vin santo* (I used Sauternes)
1 apple peeled cored and thinly sliced
1 quince peeled cored and thinly sliced (I used plums)
2 tablespoons honey
A pinch of coarse salt
1/4 cup walnuts

Preheat the oven to 450 degrees F. In a large bowl soak the currants in the vin santo for at least 10 minutes. Once they’re a bit softened, add the remaining ingredients and stir to combine.

Meanwhile cut out four 8″ squares of parchment paper. Evenly divide the mixture among the squares. Bring the edges of each square together and fold them over each other creating a continuous seal. ( I had parchment bags that I used.)

Place the four packages on a baking sheet and roast in the oven until the fruit smells fragrant and the paper is browned, about 15 minutes.

I almost made my smoke alarm go off roasting the fruits; so much of the syrup leaked through the bags and began smoking.

I paired the fruit with Mimolette, a smoked Raclette, and Saint-Félicien, along with some bread.

If you’ve never had Saint-Félicien, you need to get some. It’s mild, a little salty, and oh so creamy. It paired especially well with the fruit.

The fruit was also perfect for a torchon of foie gras I served that evening when friends came over (not pictured).

I understand that the parchment packages help steam-cook the fruits, but honestly they ended up being terribly messy.

In the future, I will place the fruit mixture in a large gratin pan, and roast at 375 degrees, maybe stirring once. That way, you don’t lose the syrup, and the fruit will still be cooked but also a bit more caramelized.

* Ms. Williams states that Banyuls, Port, or Sauternes can be substituted for the wine.

I’m already thinking of new fruit combinations…
Cherries apples dried apricots
Pears grapes dates
Peaches apples figs
And so forth

note: When I make this again, I will also chop the fruit. I think the smaller pieces will be easier to place on breads and crackers.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Travel Gourmet May 9, 2017 at 7:09 AM - Reply

    I bet the fruit tasted delicious and what a great idea to go with the cheese. But if I try it I’ll give the parchment paper a miss and go straight to a gratin dish, as you suggest!

    • chef mimi May 9, 2017 at 7:13 AM - Reply

      I really see no need for it, although in theory it should have worked! I almost omitted the walnuts but they were wonderful.

  2. Linda Duffin May 9, 2017 at 7:19 AM - Reply

    Lovely idea, particularly with autumn fruits like quince. Sort of a winey instant chutney (without the vinegar). I quite like the idea of chunky fruit but I can see it might be difficult to eat without a fork!

    • chef mimi May 9, 2017 at 8:44 AM - Reply

      I see what you mean. But no onions or garlic either. It’s really just roasted fruit. It’s brilliant, to use a British term!

  3. My Little Italian Kitchen May 9, 2017 at 7:30 AM - Reply

    I love pairing fruit with cheese. Your recipe looks delicious, you are a brilliant chef Mimi!

    • chef mimi May 9, 2017 at 8:40 AM - Reply

      Well, it isn’t my recipe, but thank you! Definitely more fun than just grapes!

  4. marylinlawson May 9, 2017 at 7:41 AM - Reply

    I love this idea! Perfect mix of cheese with sweet fruit and walnuts. All my favourites in one toast!

  5. Courtney Livingston May 9, 2017 at 7:52 AM - Reply

    OOooo this looks so delicious!!! I definitely want to try to making it!

    • chef mimi May 9, 2017 at 8:39 AM - Reply

      It’s really a brilliant idea, isn’t it?!!

  6. Jeff the Chef May 9, 2017 at 8:17 AM - Reply

    Wonderful! I bet it’d be delicious on oatmeal, too.

  7. anotherfoodieblogger May 9, 2017 at 10:47 AM - Reply

    Wow I would be so delighted to see something like this on the fruit plate. And that cheese, oh my… Thank you for the introduction to this!

    • chef mimi May 9, 2017 at 11:24 AM - Reply

      It was a really nice combination, and definitely more fun than grapes!

  8. Tasty Eats Ronit Penso May 9, 2017 at 10:55 AM - Reply

    Such a wonderful mix of fruits, wine and cheeses. Makes me hungry! :)
    I had the same results when using parchment parcels with fruits. It is indeed much better to use a pan.

    • chef mimi May 9, 2017 at 11:23 AM - Reply

      Yeah. I love this idea, but the parchment is out!

  9. Thanks for the tips and recipe, this would be lovely in the fall…maybe summer peaches with walnuts and dates or figs??? I will definitely use a dish rather than parchment paper. I have an electronic version of that book and haven’t used it much, I will look forward to your postings from it.

    • chef mimi May 9, 2017 at 12:46 PM - Reply

      Whenever i first tried a cookbook on my kindle, the photos messed up, so I’ve never done it again. Have they gotten better? Yes, the fruit combos are endless and can so easily made seasonal.

      • Liz @ spades, spatulas, and spoons May 10, 2017 at 9:55 AM

        They are better, but I much prefer print. That way I can easily mark pages, make notes, etc. It is not the same electronically. If I love a cookbook, it purchase it in print to sit on the counter and gather grease spots while I cook.

      • chef mimi May 10, 2017 at 9:58 AM

        I agree!!!

  10. ruthann1 May 9, 2017 at 3:23 PM - Reply

    RuthAnn Ridley from writes:
    I love this idea!! something elegant and delicious for an appetizer table. I only have a few good recipes for Hors D’oeuvres and am looking forward to trying this one the next time we have company.

    Thank you for the continued inspiration you bring us through your blog.

    • chef mimi May 9, 2017 at 3:26 PM - Reply

      That is so sweet, thank you! As for hors d’oeuvres, I honestly don’t think there’s anything better than a few good cheeses, good bread and/or crackers, nuts, and fruit. No cooking involved. But this roasted fruit is fabulous, and could be made the day before!

  11. Emilio Pasquale May 9, 2017 at 4:48 PM - Reply

    This is something I’d love to try and maybe one day I will. When my wife is not around. She is trying to stop eating dairy and I think this would just tempt her too much!

    • chef mimi May 9, 2017 at 5:03 PM - Reply

      Oh my, it certainly would. Sometimes I wish I was allergic to cheese!!! But not really…

      • Emilio Pasquale May 9, 2017 at 6:33 PM

        Being Italian, I love cheese. But we don’t keep any around the house any more.

  12. Daniela Anderson May 9, 2017 at 8:00 PM - Reply

    This is seriously delicious, what a treat!

    • chef mimi May 10, 2017 at 6:43 AM - Reply

      It is definitely a nice alternative to grapes!

  13. KR May 10, 2017 at 4:19 AM - Reply

    I love cheese and fruit and will save this recipe for winter, whae I have lot of dried apples, so add some more fruits. Thank you for inspiration!

    • chef mimi May 10, 2017 at 6:49 AM - Reply

      Yes, the addition of pumpkin, and fall fruits, dried fruits – it’s all exciting! I’ll be roasting fruit every season!

  14. linnetmoss May 10, 2017 at 6:01 AM - Reply

    I will definitely try this. Brilliant idea! And keep trying for ABC kitchen. It’s worth the effort. We like to eat very early, so that was helpful.

    • chef mimi May 10, 2017 at 6:51 AM - Reply

      I don’t mind early, but it’s either 5 PM or 10:30 PM. My daughter, who lives in NYC, doesn’t even want to eat at 10:30! But thanks – I will keep trying. Going back in July. And try the roasted fruit – it’s really a nice substitute for grapes!

      • linnetmoss May 11, 2017 at 6:06 AM

        5:00 is perfect for me :) It may not be cool, but it’s a lot better for my acid reflux, LOL

      • chef mimi May 11, 2017 at 8:14 PM

        Oh no!!!

      • linnetmoss May 12, 2017 at 6:29 AM

        Yes, a sad affliction for someone who adores food.

  15. chefkreso May 10, 2017 at 6:42 AM - Reply

    These look yummy and sound even tastier 😄

    • chef mimi May 10, 2017 at 6:51 AM - Reply

      It was really fun – and so good with cheese!

      • chefkreso May 10, 2017 at 12:09 PM

        I can imagine 😊

  16. chezlerevefrancais May 10, 2017 at 7:03 AM - Reply

    We would normally eat walnuts and sliced apples, pears, grapes, figs and quince jelly or onion chutney with cheese but I’ve never cooked the fruit before. I like the idea of roasting them in the oven and then cooling them. The local French here prefer walnut bread with cheese too.

    • chef mimi May 10, 2017 at 7:29 AM - Reply

      It’s all good, it’s just that this is so different, and satisfying. I almost left out the walnuts, just to put on the cheese platter, but I’m glad I went with the recipe. They were good in the fruit. What’s fun is that you can change up the fruits, both dried and fresh, plus you really don’t need jelly, honey, or chutney because it’s all in there. Try it!

      • chezlerevefrancais May 12, 2017 at 7:53 AM

        I’m sold! I’ll try it on my French neighours!

  17. Marisa May 10, 2017 at 7:28 AM - Reply

    This is absolutely gorgeous, Mimi! I love the presentation and the warm, inviting images. I can imagine how good this tastes and would love to try this myself. Inspired! xx

    • chef mimi May 15, 2017 at 3:44 PM - Reply

      And the way you can mix and match the fresh and dried fruits creates endless possibilities!!!

  18. kitchenriffs May 10, 2017 at 11:22 AM - Reply

    It’s always nice to open something packed in parchment at table, but this does look like it’d be better suited to a gratin dish. Really neat combo of flavors — this looks excellent. Extremely interesting recipe — thanks.

    • chef mimi May 15, 2017 at 3:43 PM - Reply

      I think so too. Which is funny cause the use of parchment paper is what originally got my attention! Can’t wait to make a different recipe every season!

  19. Michelle May 10, 2017 at 9:23 PM - Reply

    Nice! Looking forward to what you do in autumn.

  20. sippitysup May 11, 2017 at 2:41 PM - Reply

    This is a really creative idea and a great way to shake up a cheese course. GREG

  21. David May 12, 2017 at 8:48 AM - Reply

    My mother used to do this with peaches, although she roasted them in a casserole. I really think the paper makes a big differing for the way things cook and “breathe.” Also, I need to find Saint-Félicien! It looks amazing!

    • chef mimi May 12, 2017 at 2:29 PM - Reply

      It’s now in my top five cheese! There’s always if you can’t find it locally.

  22. eliotthecat May 14, 2017 at 5:09 PM - Reply

    What a beautiful plate.

  23. Elena Bourke May 15, 2017 at 1:18 PM - Reply

    This looks so luscious. I will definitely serve this at my next gathering! Love it. Thank you very much, Mimi.

    Love, Elena

    • chef mimi May 15, 2017 at 1:37 PM - Reply

      You are so welcome! Definitely a nice change from grapes!!!

  24. Mary October 26, 2018 at 4:58 PM - Reply

    I’m late to the recipe Mimi but my mind is racing with possibilities for this. I would roast in ‘flat parchment’ parcels – no joins – which wouldn’t leak.
    How about with Baked Brie?

    • chef mimi October 26, 2018 at 5:00 PM - Reply

      Absolutely! Isn’t this a fabulous recipe?!! The cookbook was great.

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