- Prepare the filo baskets before you are ready to cook the fruit. Cut each sheet of filo pastry into 6 rectangles and brush liberally with butter.
- Use to line a 6 hole muffin tin and dust with cinnamon. Repeat the process and brush generously with melted butter.
- Cook in the centre of a hot oven at 180C/gas 4 for about 5 minutes until crisp and golden brown. Remove to a cooling rack.Place the mascarpone in a bowl. Add a tablespoon of pistachio nuts and a good glug of maple syrup. Mix well.
- Griddle the fruit over medium coals until beginning to soften and caramelise.Place the cooked fruit on a plate and drizzle with maple syrup. Pile the fruit into a filo pastry basket, top with the mascarpone and serve drizzled with maple syrup and rum.
- Alternatively, you can pile the fruit into ready- made meringue nests, top with vanilla ice-cream, flaked almonds and a good squirt of vanilla maple syrup.
Recipe from Clarks Maple Syrup
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A delicious dessert you can do on the barbecue for a garden party
1 pack of fresh filo pastry 50g butter, melted 1 tsp ground cinnamon 1/2 ripe pineapple, core removed and cut into wedges 2-3 peaches or apricots, stones removed and halved Clarks Maple syrup 1 tbls white rum (optional) 100g mascarpone 1 tbls pistachio nuts, chopped
Time: 15 minutes Serves: 2-4 Nutrition: n/a