Fresh Fruit Papillotes with Melting Ice Cream

Fresh Fruit Papillotes with Melting Ice Cream recipe from Hillary Davis's book French Desserts.Yield: 4 servings

2 T granulated sugar
2 T light brown sugar
1 vanilla bean
¼ tsp. ground cinnamon   
1 large orange
2 kiwis, peeled and sliced
1 peach, sliced, pit removed
2 bananas, peeled and sliced
12 large strawberries, hulled and sliced in half
2 c. mixed berries (raspberries, blueberries, blackberries)
Confectioners’ sugar, for dusting
1 qt. ice cream

Put the sugars into the bowl of a food processor. Slice the vanilla bean in half lengthwise and scrape the seeds on top of the sugar. (Retain the bean pod for later.) Add the cinnamon and process for 10 seconds, then transfer to a large mixing bowl.

Zest the orange into the mixing bowl, then peel and slice the orange thinly. Toss orange slices and all other fruit into the bowl, stirring everything gently to coat. Let sit for 20 minutes and preheat the oven to 400˚F.

Working on a long counter or table, lay out 4 pieces of parchment paper, each 14 inches square, in a row. Evenly divide the fruit onto the middle of each piece of parchment paper and drizzle remaining juice over all. Slice the reserved vanilla pod into 4 pieces and lay a piece over the top of each.

To create fruit packets, bring edges of the paper together horizontally and twist the ends, then fold them under. Put packets on a baking sheet and bake for about 20 minutes, or until the packets puff up.

Remove papillotes from the oven and leave them on the baking sheet for 15 minutes, then transfer each packet to a dessert plate and lightly dust with confectioners’ sugar. Allow guests to open their own packets and top with a scoop of ice cream, letting it melt over the hot fruit.