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Grilled Stone Fruit en Papillote

Renaud Kolpin, Bistro Ralph

1/4 lb. unsalted butter, melted

1/2 c packed dark-brown sugar

8 ripe white peaches, cut in half

8 ripe nectarines, cut in half

8 ripe red plums, cut in half

8 ripe apricots, cut in half

Heavy duty alumium foil


Heat  a grill until medium hot. In a large bowl combine the melted butter and brown sugar. Add the fruit, and toss. Fold the edges of a piece of foil to form a shallow baking pan and arrange the fruit inside. Place onto the grill and cook the fruit until browned and caramelized around the edges, rearranging occasionally to prevent burning. Turn over onto a plate and serve warm and with vanilla ice cream.


Serves 8

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