Remember, desserts are supposed to be a treat, not a death ticket to the dinner party. So often we feel fine at the start of a meal, but by the time we finish dessert we can’t wait to jump in our car and go home to vegetate away the bloated state. Imagine how that makes your dinner party host feel after all the work they put into entertaining you. Don’t be that host.
Desserts that can be deeply enjoyed without making the eater feel like he/she needs a trip to the stomach pumping station, on the other hand, are true gestures of sweet love and add more life to the party.
Pear tarts or apple tarts are often made with frangipane and they are none other than totally delicious. Frangipane, however, is made by beating together butter, sugar, eggs, and ground almonds until fluffy. Who needs all that cr@#? The almond meal nourishes us, the rest can go.
Here is a delicious way to add substance to our baked fruit packets without compromising the healthy integrity of this dessert.
- 1 piece of parchment paper per person
- 1 large handful of fruit per parchment paper, cut into large bite size pieces
- optional add-ins
- a tablespoon of almond meal
- kitchen twine to tie shut
Fruit Options for Winter:
Fruit Options for Summer:
- ½ - 1 teaspoon fig jam
- ½ - 1 teaspoon raw honey
Optional Dried Fruit:
- Dried Apricots
- a tablespoon of sweet dessert wine or Riesling
- a tablespoon of red wine
- pomegranate juice
Optional à la mode toppers:
- vanilla ice cream
- coconut milk ice-cream
- vanilla frozen yogurt
- rice milk ice cream or other vegan ice cream
- Preheat oven to 400°F.
- Put fruit in center of parchment paper.
- Top with any optional add-ins.
- Bring parchment paper into a bundle and tie at top.
- Put bundles on a baking sheet.
- Bake for 35 minutes.
- Serve each bundle on a plate à la mode.
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