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.

56 thoughts on “Roasted Fruit Packages

  1. 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!

  2. 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!

  3. 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.

  4. 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.

    • 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!

  5. 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!

  6. 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!

  7. 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.

    • 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!

  8. 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.

    • 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!

  9. 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!

  10. 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?

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