These delightful parcels really do impart the taste of Australian summer. Aussie stone fruit is already sweet and juicy but baking them in the oven with this spiced vanilla glaze elevates them to a whole new level. Serve with coconut yoghurt, or vanilla bean or coconut flavoured ice-cream.
Preheat oven 200°C/180°C fan. Cut four 30cm squares of baking paper.
Place fruit, vanilla, mixed spice, marsala and sugar in a large bowl; toss to coat. Stand for 15 minutes. Toss gently.
Divide fruit evenly among squares; pour syrup over fruit. Bring in edges of paper to the centre to form a parcel; tie with kitchen string to secure. Place the parcels on an oven tray. Bake for 30 minutes or until fruit is just tender.
Open parcels to serve; sprinkle with coconut flakes and almonds.
To toast coconut and almonds, stir continuously in a heavy-based frying pan over medium heat until light golden.Test Kitchen tip