- 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!