Tortiall & Fruit Parfait
- Halve apricots, discarding pits. In skillet, cook apricots and nectar with 1 tbsp of the sugar over medium heat for about 8 minutes or until apricots are cooked through. Stir in strawberries and blueberries. Remove from heat; cover and set aside.
- Mix remaining sugar with cinnamon. Set aside. Slice each tortilla into 4 triangles. Heat cast iron skillet; add olive oil. Fry tortillas until golden brown; remove and sprinkle with cinnamon sugar.
- Place 1 tortilla, cinnamon-side down, on plate. Spoon some of the fruit mixture over tortilla and cap with another tortilla, cinnamon-side up. Repeat with remaining tortillas and fruit mixture. Serve immediately.
Tip: Serve with scoops of frozen yogurt or ice cream if desired.
Recipe provided by Jim Coleman
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic
Product: Extra Light