"Baking these peaches and berries in parchment-paper pouches locks in all the juices. You can substitute your favorite seasonal fruits (nectarines, blackberries, cherries, etc) if you'd like. The pouches need to be served hot from the oven, but the parchment paper packets can be prepared ahead of time and kept refrigerated for a couple of hours. One nice way to serve them is to snip open the tops with scissors and then allow each person to fold back the paper to reveal the fruit. Serve the pouches unadorned, or with a scoop of ice cream plopped right on top of the hot fruit."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 400°F.

Step 2

Cut four 9 X 13-inch rectangles of parchment paper (or aluminum foil).

Step 3

To peel the peaches, drop them into a pot of boiling water. Remove them after 20 seconds and plunge them into a bowl of ice cold water. Slip the skins off, remove the pits, and slice the peaches into 1/4-inch wedges.

Step 4

In a bowl, combine the peaches, blueberries, almonds, and lemon juice. Add the granulated sugar and brown sugar and toss to combine.

Step 5

To assemble the pockets, fold each parchment rectangle in half long-ways and crease it along the fold: this will help guide you. Open the paper and place one-quarter of the peach mixture just to one side of the crease. Add 1 piece of butter. Fold the other half of the paper over and then fold the three open sides tightly shut by creasing and crimping them.