NO PHOTO
Ingredients
Servings
- peaches, peeled and sliced into eighths4
- crystallized ginger, crushed2 cup
- plums, quartered4
- white granulated sugar6 tbsp
- unsalted butter, 1 stick; divided1/2 cup
- brandy6 oz
- salt1 pinch
- lemon zest, finely grated1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a large bowl, toss together fruit, sugar, salt, lemon, and brandy. Set aside.
In four large sheets of aluminum foil, scatter a foundation of crystallized ginger.
Place the fruit mixture on top of the ginger. Top with 1 tablespoon of the butter. Fold into a pouch.
Place pouches in the hot coal area of a kettle grill. Cook 7 minutes. Serve warm.