Peach-Blueberry Filled Puff Pastry Shells with Mascarpone Cream

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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.

12 thoughts on “Peach-Blueberry Filled Puff Pastry Shells with Mascarpone Cream

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