Pretty sure we'll be making these a thousand times this summer. After all, they're FUN, they're EASY, and they taste AMAZING.
1 lb nectarines (we used peaches since it was all we had)
3 Tbs of sugar (or Agave)
1/4 tsp ground cinnamon
1/4 cup crushed gingersnaps (Whole Paycheck sells these in their bulk section)
Blue Bell's Homemade Vanilla Ice Cream
More crushed gingersnaps for garnish
1. Combine Ingredients: In a medium bowl, toss together all of the ingredients except the garnish.
2. Fill the Hobo Packs: Arrange four 12-inch squares of heavy-duty foil on a work surface. (We used 2 sheets of regular foil per pack). Spoon 1/4 tablespoon of butter in the center of each foil square and pour the fruit mixture over the butter.
3. Fold the Hobo Packs: Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining two sides to seal the hobo packs completely.
4. Grill the Hobo Packs: Grill the hobo packs over moderate heat until sizzling, about 10 minutes. (We threw ours in the oven for about 8 min at 300°). Open and pour the fruit into bowls. Serve with ice-cream and crumbled gingersnaps as garnish.
Original recipe by Food & Wine.