4 fresh or frozen peaches, pitted, peeled and chopped fine, about 2 cups
1 cup sugar
1 cup champagne vinegar
8 oz. mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon nutmeg
1 teaspoon sherry
Mini Fillo shells
In a small skillet, simmer half of the chopped peaches, sugar and champagne vinegar until fruit is tender and sauce is reduced, about 15-20 minutes. Remove from heat and let cool.
While sauce is simmering, combine remaining peaches, mascarpone cheese, powdered sugar, nutmeg and sherry in a small bowl. Set aside.
Bake Mini Fillo shells according to package directions. Set aside to cool.
Fill Mini Fillo shells with mascarpone cheese mixture and drizzle peach gastrique over top.