Elegant Peach Cups with Raspberry Sauce
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen phyllo pastry sheets||4 , thawed|
|Vegetable cooking spray||1|
|Peeled, sliced fresh peaches||2 Cup (32 tbs)|
|Raspberry sauce||2 Tablespoon|
Combine sugar and nutmeg in a small bowl; set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Layer second sheet of phyllo on first sheet.
Lightly coat top sheet with cooking spray; sprinkle with half of sugar mixture.
Cut stack of phyllo into 4 rectangles (approximately 9- x 6 1/2-inches) with a sharp knife.
For each cup, press 1 stack of rectangles into a 10-ounce custard cup coated with cooking spray.
Place a second stack of rectangles perpendicular over first stack, and press into cup, pleating phyllo to form a ruffled edge.
Repeat procedure with remaining 2 sheets phyllo and remaining sugar mixture.
Place custard cups on a baking sheet.
Bake at 350° for 8 minutes or until lightly browned.
Cool 5 minutes in custard cups.
Carefully remove pastry from cups, and cool completely on a wire rack.
Phyllo cups may be stored in an airtight container up to 2 days, if desired.
To serve, place phyllo cups on individual dessert plates.
Arrange 1/2 cup peach slices in each cup; spoon 2 tablespoons Raspberry Sauce over each serving.
Garnish with raspberries, if desired.