Tortiall & Fruit Parfait

Prep Time: 15 min

Inactive Time: 2 min

Cook Time: 8 min

Total Time: 25 min

Servings: 6


  • 8 oz fresh apricots (about 5)
  • 2 tbsp apricot nectar
  • 1 tbsp plus 1 tsp sugar, divided
  • 1/3 cup sliced fresh strawberries
  • 1/3 cup blueberries
  • 1/2 tsp ground cinnamon
  • 2 flour tortillas (6- to 8-inch tortillas)
  • 3 tbsp Filippo Berio Extra Light Olive Oil
  • Frozen yogurt or ice cream (optional)


    • 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