1 package frozen puff pastry shells, baked as directed
1 lb. sliced peaches
1 cup blueberries
1/2 cup peach jam
8 oz. mascarpone cheese, room temperature
2 tablespoons sugar
1/2 tsp. vanilla
In a saucepan combine the peaches and the jam. Cook until jam is melted and peaches are softened slightly; stir in blueberries. In a small bowl combine the mascarpone, sugar and vanilla.
Fill shells with fruit mixture and dollop mascarpone mixture on each dessert.