BRANDIED NECTARINE PHYLLO TARTLETS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
2 cups diced fresh nectarines (about 2 medium nectarines)
1/4 cup package light brown sugar
2 1/2 Tablespoons apricot flavored brandy
2 slices pound cake, cut into 15 1/2-inch cubes plus 2 Tablespoons pound cake crumbs

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

In a medium skillet over medium-high heat, cook nectarines, brown sugar and brandy 3 to 4 minutes or until nectarines are soft and liquid is thick. Allow to cool. Place a cake cube in center of each fillo shell. Top with nectarine mixture. Garnish with cake crumbs. Serve immediately.