Fruit Parcels.

Wrap fresh apricots, apple, and pineapple in foil parcels with a splash of fruit juice, then bake until the fruit softens and the juices concentrate into a warm, fragrant sauce. No added sugar needed when you start with ripe fruit.

The foil traps the steam, so the fruit poaches in its own juices rather than drying out. When you open the parcels at the table, the aroma hits you first: warm apricot, caramelized pineapple edges, and soft, jammy apple.

Use greaseproof paper inside the foil so the fruit never touches metal directly. Acidic fruits like pineapple can react with aluminum, and the paper barrier keeps everything clean-tasting.

This is the kind of dessert that looks fancy but takes almost no skill. The oven does the work.

Kitchen Tips

• Choose ripe but firm fruit. Overripe pieces will turn to mush in the heat.
• Don’t wrap too tightly. Leave a little air pocket so steam can circulate inside the parcel.
• Serve straight from the foil onto plates. The collected juice at the bottom is the sauce.

Variations

• Splash in a tablespoon of calvados or brandy per parcel for a boozy special-occasion version.
• Add a vanilla bean split lengthwise to each parcel for a subtle floral note.
• Swap apricots for ripe peaches or nectarines when they’re in season.