Crisp, golden filo parcels filled with juicy poached nectarines and cake crumbs are a great summer dessert.
*For a variation, make these parcels with poached plums or peaches and use 1 tbsp toasted flaked almonds in place of the cake crumbs. *The nectarine cooking syrup will keep in a jar in the fridge for 1 week. Use to drizzle over a sponge cake or for a fruit salad. *The weight of filo pastry varies depending on the thickness and size of the sheets. If it is very thin, make each parcel with three squares of filo.