Portuguese Pouches

Yield: 6 servings

Source: Eat California Fruit

4½ cups cut up fresh peaches, plums, and nectarines

½ cup sugar

7 to 8 tsp cornstarch

1½ tsp grated lemon peel

6 sheets phyllo dough

butter flavor no stick cooking spray

Preheat oven to 375°F. Move oven rack to middle position.

Combine fruit with mixture of sugar, cornstarch, and lemon peel; set aside.

For each puch: Spray one phyllo sheet with cooking spray; cut crosswise into three equal strips. Lay strips across each other to form a spoke pattern, crossing in the center. Place ¼ of the fruit filling in center; gently bring phyllo edges up to enclose fruit like a draw-string pouch. Pinch gently at neck to seal closed.

Repeat for remaining pouches. Place on baking sheet.

Spray each pouch with cooking spray and sprinkle with sugar.

Bake about 15 minutes, until crisp and golden and fruit is tender (cover loosely with foil as needed to prevent over browning).

Serve warm.