12 sheets filo pastry. each cut into 18cm/7 inch squares
icing sugar to dust
6 x 9 3½"diameter ramekin dishes
Preheat the oven to 200ºC (400ºF/Gas 6).
Using a small knife, remove the peel and pith from the oranges and cut in between each segment.
Wash and slice up the peaches or nectarines into similar sized pieces the orange segments.
Put the fruit, maple syrup and water into a large pan and simmer over a medium heat fro 3 minutes. Take off the heat and strain over a jug (pitcher), saving the juices for later. Lightly oil the ramekins.
Brush one of the filo squares with a little oil, then lay another square on top and brush again. Turn over so that the greased side is facing down, then gently push the double filo square into a ramekin.
Repeat with the remaining pastry to line the remaining ramekins.
Divide the fruit among the ramekins. Gather up the filo edges and twist together lightly to seal. Transfer ramekins to a non stick baking sheet and bake for 25-30 minutes, or until crisp and golden.
While your parcels are cooking, pour the juices into a small saucepan and simmer until reduced by half.
When the parcels are cooked, remove from the ramekins and put onto plates. Dust with icing sugar and serve with the reduced juice poured over. Yummy!