I can’t imagine who wants to side step dessert…!
I’m a dessert person, however small it may be. Just don’t heap up my plate with mountainous triangles of cheesecake! A dessert is the ending to a good meal, as a small starter is the beginning… just like a story. A meal is story telling after all. Like any good story, it needs an attention grasping first sentence to create anticipation. And it needs a creative ending to make the reader sit back with a sigh of contentment and contemplate the delight of escaping in dreams and living and being…
A small, light dessert, mostly with some kind of fruit does exactly that for me. With an espresso afterwards. Maybe a chocolate as well. A sensual experience. Then I too can sit back and contemplate the delight of living, breathing and eating….
Papillote with saffron-pineapples and raspberries.
- To prepare one papillote: cut a rectangle of baking paper about 40cm long. Fold the two long lengths over to the middle, overlapping by 3 cm and press folds in the paper. Fold the two short sides over to the middle and press folds in the paper. When you open up your paper, you will clearly see the folds of the little rectangle in the middle of your paper. That is where you filling will go.
- Filling: A handfull of pineapple chunks, cut to your desired size.
- A few raspberries.
- Grated lime rind
- Freshly squeezed lime juice
- Fresh passion fruit pulp
- Honey
- A few strands of saffron.
- Fold your papillotes and place them, opened up, on a baking sheet.
- Place in the middle of each papillote some pineapple and raspberries. Sprinkle with a strand or two of saffron. Drizzle with some lime juice and honey and top with passion fruit pulp.
- Close the papillote by folding the long ends over the filling, overlapping on top. Take each short end on the side of the filling and twist to opposite sides like a candy wrapper. Fan open up the wrapper ends to make attractive twists.
- Bake in a preheated oven at 210 degrees C for about 15-20 minutes.
- Leave to cool. Place the papillotes on individual plates, pull open the overlapping tops and serve slightly warm with Bulgarian joghurt on the side.
…hummingbird hawkmoth…
This is an entry for weekend herb blogging, hosted this week by A Scientist in the kitchen.
Myfrenchkitchen 
A very nice fruit dessert, Ronell! I love the photo of the bird you captured,such beautiful colors!
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That would impress my friends next time I have them over for dinner!
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Wow!
Amazingly special.
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What a wonderful simple desert!
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beautiful fruit dessert! and lovely hummingbird photo, hope to get some more back to my garden this summer too.
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Your philosophy on dessert is sound – too bad more people don’t think the same way. I know many who would bypass the whole dinner for that big slice of cheesecake.
The hummingbird picture – incredible. I get them in my back yard and doubt I could EVER get a shot that amazing.
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It seems so easy to make papilotte…
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pineapple and saffron is so perfect together!! i would never thought of that 🙂 i normally use badian or cinnamon for pineapples..i could imagine the taste and doing fruits in papillote 🙂 great idea! its one of the cooking style i love..it gives you ample time to prepare in advance and when you serve it guests are always amazed….very creative Ronell…i love it..have a pleasant weekend..kisses
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opps i forgot to praise your photos..stunning as always you really need to give me points on how you do your tricks 🙂
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Oh Ronell, how lovely! I’m not usually a dessert person (give me cheese and biscuits!), but I think that it’s because often desserts are just too heavy! This looks not only wonderfully colourful but also simple and light – the perfect ending to your meal story 🙂 And what an astonoshing picture of the bird! Reminds me of the sunbirds with the strelitzias back home…
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Very impressive. I can just imagine the smell wafting out when you open them…. mmmmm!
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If I read all the other comments, I again realize that it is always best to keep things simple and let the flavors of the produce do the talking.
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Hi again, I just have to ask. Did you use fresh pineapples or canned ones? I still have saffron. Not sure where to get passion fruit these days, though.
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Sounds wonderful. Such an interesting combination of flavors.
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Yummy! Looking gorgeous!
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Hie dear…..I loved your blog…..the photographs are just breathtaking, I was so full with my lunch, yet when I saw the pics on your blog…I craved for more deserts!!!!
Keep up the good work, I am from India and I love french food, so will keep visiting your lovely blog!
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