In this recipe, parchment paper is used to encase the delicate fruit, assuring flavor by sealing in the natural juices.
Serves: 4
Recipe by: Colin O'Daly, Chef, Roly's Bistro, Dublin
Hazelnut Cookies:
1/2 pound plus 2 tablespoons unsalted butter
2 cups brown sugar
2 eggs
2 teaspoons baking soda
6 tablespoons chopped hazelnuts
1 cup whipped cream, for serving
Fruit:
4 tablespoons butter
1 pear, cored, peeled, and quartered
2 bananas, peeled and halved
2 plums, cut in quarters
8 strawberries
1 orange, segmented, juice reserved
1/2 melon, peeled, seeded, and quartered
8 sprigs fresh mint
1/4 teaspoon honey
4 teaspoons Irish Mist
Hazelnut Cookies
Preheat oven to 350 degrees F.
Cream together butter and sugar.
Add eggs, one at a time.
Fold in dry baking soda and chopped hazelnuts
Drop spoonfuls of the mixture onto a lightly greased sheet pan.
Bake in a preheated oven at 350 degrees F for 10 minutes.
Fruit
Preheat oven to 400 degrees F.
Cut 4 sheets parchment paper into 4 x 12 inch circles. Butter edges of paper circles. Divide fruit among the four circles, placing on one side of the circle. Place sprig of mint on top of the fruit.
Mix honey, Irish Mist, and orange juice. Sprinkle over the fruit.
Fold paper in half, crimping edges.
Bake in preheated oven, 5-10 minutes, until well risen. (The parchment paper will puff up.)
Presentation Place on hot plate and cut open from the top. Garnish with fresh mint, and serve with whipped cream and hazelnut cookies.
