Ingredients:

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

Instructions:

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.
Serve immediately.