Palomar Mountain News

Here’s a favorite recipe sent in by one of the weekenders who frequent our favorite Mountain and love cooking in their campfire: 

Stone Fruit Pouches  

Stone Fruit Pouches

This is our tin foil dessert to make in your campfire that is great this time of year. You could try it with juice or something non-alcoholic for the kids, but it’s good and we have had arguments over who made the best one with the right mix of fruit and type of alcohol – very fun.

Stone Fruit Pouches 

Recipe By: Alton Brown

Serving Size: 4

Ingredients: 2 cup crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus

2 tsp sugar pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions: Heat coals of grill or fire pit. Cut 8 (18 by 18″ ) 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.

Notes: Also used ‘Nilla Wafers and Mandarin Orange Napoleon Brandy. Too much lime juice and lime zest with those substitutions. Try with peaches and peach schnapps or amaretto. Try it with toasted pecans. Yum.

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