Ingredients- 2 Cups crushed gingersnaps
- 4 Apricots, pit removed and cut into eighths
- 4 plums, pit removed and cut into fourths
- 4 Tbs unsalted butter
- 2 Tbs plus 2 teaspoons sugar
- 4 Tsp lime zest
- 2 Limes, juiced
- 4 Tsp brandy
- Pinch salt
Directions- Heat coals of grill or fire pit.
- Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter.
- In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets.
- Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals.
- Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot.
- Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
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