Recipe courtesy of Alton Brown
Show: Good Eats
Print
Stone Fruit Pouches
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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 sugar
  • Pinch salt
  • 4 teaspoons lime zest
  • 2 limes, juiced
  • 4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 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 creme fraiche or ice cream.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Stone Fruit

Recipe courtesy of Kelsey Nixon

Stone Fruit Salsa with Cinnamon Chips

Recipe courtesy of Kelsey Nixon

Baked Stone Fruits

Recipe courtesy of Laura Calder

Marinated Hamachi with Stone Fruit

Recipe courtesy of David Lentz

Fromage Blanc with Lavender Honey, Fresh Stone Fruit and Toasted Pine Nuts

Recipe courtesy of Bobby Flay

Stone Fruit en Papillote with Zero-Fat Vanilla-Infused Yogurt

Recipe courtesy of Nadia G

On TV

So Much Pretty Food Here