1 nectarine 1 white nectarine 1 peach 1 white peach 1 green apple 1 Stayman apple 1 Envy apple 1 yellow plum 1 red plum 1 tbsp Lindera Farms Honey Reserve Vinegar lemon verbena rosemary butter salt sugar
Begin by cutting out as many parchment sheets as intended servings.
With a mandolin, cut slices of the various fruits into 1/8 inch slices, avoiding the pit or seeds.
Spread a thin layer of butter on the base of the parchment paper and shingle the fruits, alternating between the different varieties, seasoning with salt and sugar throughout.
Dress with the vinegar, add the lemon verbena and rosemary, and seal with the parchment paper by folding in and pinching the ends together.
Bake in an oven at 375°F for roughly 10 minutes. Fruit should be cooked through, but not completely falling apart.
Cut open parchment paper and allow to cool briefly before transferring to a plate.
Reserve the cooking liquid and butter in the packet.
Plating rosemary lemon verbena cucumber, sliced thin Alpine strawberries, if available edible sweet, citric, or neutral flowers, such as marigolds 1 tbsp Lindera Farms Honey Reserve Vinegar reserved cooking liquid (see above)
Move the fruit from the parchment paper onto a plate, carefully keeping the fruit shingled.
Allow to cool to room temperature.
Garnish with cucumber, strawberries, herbs, and flowers.
Mix the Reserve Honey Vinegar with the cooking liquid to make a sweet “vinaigrette” and sauce the fruits before serving.