• 3 oranges
  • 3 peaches or nectarines
  • 2 tblsp maple syrup
  • 50 ml water
  • 1 tblsp light olive oil
  • 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!