Fragrant Autumn Breakfast

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Although our English breakfasts at Compton House are the bees knees, sausage and bacon are getting such a bad press at the moment, it may be  a good time to try something different.

We were lucky enough to have Adam Palmer to stay recently, executive chef at Grayshott Spa, and he gave me a copy of his new book, GutGastronomy which is fantastic. I love the recipes, and the photography by Lisa Linder is mouthwatering.

This recipe for Summer fruits en papillotte is a great start to the day, and  you can change the fruit according to the seasons, (I had fewer strawberries and added fresh figs and slices of mango), served with a bowl of plain Greek yogurt.

It is a great hit with our guests and so easy to make; seeing them opening the parcels and smelling the spices and fruits is a real treat for me. My photograph isn’t as beautiful as the one in the book, but you get the idea!

This recipe serves 4.

Pre heat the oven to 200c, 400f, Gas 6.

You will need a roll of baking parchment. (White looks better than brown).

Ingredients; 4 fresh rings of pineapple  peeled, cored and sliced.

6 strawberries, hulled

16 raspberries and a good  handful of blackberries

1 Vanilla pod,halved and  cut down the middle

2 cinnamon sticks, both broken in two

4 whole star anise

4 thick strips of  orange zest

For the sauce

Punnet  of blackcurrants and 5 teaspoons honey

Make the sauce by simmering the blackcurrants and honey gently for about 5 minutes. leave to cool.

Cut 4 squares of baking parchment, about 12″ x 12″.  Fold each one over diagonally to form a triangle.

Open up the square again and drizzle the blackcurrant sauce onto the crease in the middle of each paper square.

Arrange your fruit on top of the sauce, and top the fruit on each parcel with the star anise, cinnamon sticks and vanilla pods ontop so they can be removed before eating. Fold over the paper to make the triangle again and crimp the edges well so they form a parcel. Place on a baking sheet and bake for a good 10 minutes until the parcels are puffed up.

Serve the parcels straight away, with a sharp knife to open them and enjoy the gorgeous smells escaping from the parcel.

Healthy and delectable, what could be better?

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