Summeripe Crispy Fruit Cups

Yields 12

For the Summeripe Fruit Filling:
3 Summeripe Peaches, sliced and pitted
(optional to remove skin)
3 Summeripe Nectarines, sliced and pitted
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons cornstarch
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon butter
1 teaspoon cinnamon
Dash of nutmeg

For the Crispy Cups:
24 sheets phyllo dough, thawed
Vegetable cooking spray
2 tablespoons confectioner's (or powdered) sugar

1. Pre-heat the oven to 375 degrees

2. In a large sauce pan, combine Summeripe peaches and nectarines, sugars, lemon juice, cornstarch, butter. Cook over medium heat, stirring occasionally for 15-20 minutes or until softens. Stir in cinnamon and nutmeg, set aside

3. Coat 12 cups of a muffin pan with cooking spray

4. Lightly coat 2 phyllo sheets with cooking spray and fold each into a 4-inch square. Press one square into the bottom of a muffin cup and spray again, top with the other square. Repeat with the remaining phyllo to form 12 cups. Bake phyllo until golden and crisp, 18 to 20 minutes.

5. To serve, divide the Summeripe Fruit Filling filling among phyllo cups and dust with confectioner's sugar

6. Enjoy!

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