4 sheets phyllo dough
4 teaspoons unsalted butter, melted
2 tablespoons confectioners' sugar
vegetable oil cooking spray
1/2 cup water
1/4 cup raisins
4 large Italian prune plums, pitted and cut into 8 wedges each
2 to 3 tablespoons granulated sugar
1 tablespoon rum
1 pint plum or passion fruit sorbet (optional)

Directions:
Preheat the oven to 350°F. Coat the outside of four 4 ounce custard cups with vegetable oil cooking spray and invert the custard cups on a large baking sheet lined with parchment paper.

Spread 1 sheet of phyllo on a work surface; keep the remaining sheets covered with a kitchen towel. Lightly brush the phyllo with some of the butter. Fold the dough in half crosswise; lightly brush again with butter and sift 1/2 tablespoon of the confectioners' sugar over the dough. Drape the phyllo, sugared side down, over a custard cup and carefully mold it to the side; let the extra phyllo drape onto the baking sheet. Repeat to form the remaining "hats". Bake the hats for 10 minutes, or until crisp and golden. Let them cool thoroughly.

In a small saucepan, bring the water to a boil. Remove from the heat, add the raisins and let plump for 10 minutes. Drain and pat dry. In a medium bowl, toss the plums with the raisins.

Set a small heavy saucepan over moderately high heat. When the pan is very hot but not smoking, add the granulated sugar and cook, stirring, until lightly caramelized, about 3 minutes. Add the plums and raisins and cook for 2 minutes. Stir in the rum; carefully ignite it with a long match and then cook over moderate heat, stirring frequently, until the plums are almost soft, about 3 minutes. Remove the plums from the heat and let them cool slightly.

Unmold the phyllo hats and set on plates. Fill the hats with the warm plum mixture and top with the sorbet, if using. Serve immediately.

Makes 4 servings.

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