Roasted Fruit Bundles
The best of summer fruits are roasted with balsamic vinegar and orange juice in fragrant parchment paper packages.
Preheat oven to 400° F. Cut 4 large sheets of parchment paper.
Whisk together orange juice, vinegar, sugar and vanilla. Toss with fruit to evenly coat. Divide fruit mixture between parchment papers. Use a spatula to scrape any remaining juice from the bowl and divide evenly between bundles. Seal parchment tightly by gathering the paper and tying the top with a piece of twine, like a money purse.
Arrange bundles on a rimmed baking sheet and bake until fruit is tender and fragrant, about 20 minutes. Serve bundles hot on individual plates so guests can unwrap their own, releasing the amazing aroma!
Use an array of seasonal fruits, depending on what’s available. Eat as is, or serve with a dollop of whipped cream or over a slice of angel food cake.
Each serving: 110 cal, .5g fat (0g sat), 0mg chol, 0mg sodium, 27g carb, 5g fiber, 2g protein
Recipe by, PCC Chef