Instructions: Squeeze the juice of the oranges and the lemon.

Spilt open the cardamom pods and scrape the seeds into a shallow saucepan with 150ml orange juice 3 tbsp lemon juice and the sugar and butter.

Bnng to the boll strong and bubble on the boiling plateuntil syrupy.

Set aside.

Remove skin and core from the pineapple there should be about 450g flesh.

Peel halve and remove seeds from the papaya.

Remove pulp from the passion fruit. Thickly slice all the fruit; divide among four 205mm squares of foil.

Spoon some of the passion fruit pulp and 3 to 4 tbsp sauce over each serving reserving the remainder.

Seal the parcels; cook in a roasting tin on the bottom runners of the roasting ovenfor 7 to 10 minutes until hot.

Open the parcels: serve with remaining sauce and decorate with bark.

aga tip: for an easy caramel bark decoration for bought flans ice cream or creme brulee sprinkle caster sugar in a thin even layer over a lightly oiled cold roasting tin. Set on the bottom runners of the roasting ovenand cook for 3 to 4 minutes or until golden brown and liquid. Carefully tilt the tin to make caramel run into a thin sheet allow to cool and set. Lift off with a knife and break into fine pieces.

Fragrant parcels of hot fruit in buttery sauces.

Serves 4

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