Peaches, Blueberries, & Almonds en Papillote

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.

Step 6: Arrange the parchment pockets on a baking sheet and bake for 20 to 25 minutes, until they are puffed up and fragrant.

Step 7: Serve immediately.

Step 8: If you wish to add the mint, cut it into a fine chiffonade (slivers) and sprinkle it over the steaming-hot fruit.