Rum Compote In Tortilla Shells Recipe
Get ready to be stupefied by the irresistible and addictive taste of this Rum Compote In Tortilla Shells recipe. I will prepare this Rum Compote In Tortilla Shells as Dessert for a get-together I am soon going to host. Treat your friends to this Rum Compote In Tortilla Shells and let them know its taste.
Ingredients
1 cup sliced, peeled fresh peaches
1 cup sliced plums
1 cup honeydew melon chunks
1 cup fresh pineapple chunks
1 tablespoon sugar
2 tablespoons rum
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
6 (6-inch) flour tortillas
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted and divided
Directions
Combine first 8 ingredients in a medium bowl; toss lightly.
Cover and refrigerate 2 hours.
Stack torrillas, and wrap in aluminum foil; bake at 050° for 7 minutes to soften.
Set aside, and keep warm.
Combine 2 tablespoons sugar and cinnamon, stirring well.
Brush one side of each tortilla with 1/2 teaspoon melted margarine; sprinkle with 1/2 teaspoon sugar-cinnamon mixture.
Turn torrillas over, and repeat procedure on other side.
Place torrillas in each of six 10-ounce custard cups, gently place a 6-ounce custard cup in center of each tortilla, shaping tortilla into a bowl.
Bake at 475° for 5 minutes; remove tortillas from custard cups, and place on cookie sheet.
Bake an additional 5 minutes or until lightly browned and crisp.
Remove tortillas to wire racks, and cool completely.
Place tortilla shells on individual serving plates.
Drain fruit, discarding liquid.
Spoon fruit into shells; serve immediately.
Cover and refrigerate 2 hours.
Stack torrillas, and wrap in aluminum foil; bake at 050° for 7 minutes to soften.
Set aside, and keep warm.
Combine 2 tablespoons sugar and cinnamon, stirring well.
Brush one side of each tortilla with 1/2 teaspoon melted margarine; sprinkle with 1/2 teaspoon sugar-cinnamon mixture.
Turn torrillas over, and repeat procedure on other side.
Place torrillas in each of six 10-ounce custard cups, gently place a 6-ounce custard cup in center of each tortilla, shaping tortilla into a bowl.
Bake at 475° for 5 minutes; remove tortillas from custard cups, and place on cookie sheet.
Bake an additional 5 minutes or until lightly browned and crisp.
Remove tortillas to wire racks, and cool completely.
Place tortilla shells on individual serving plates.
Drain fruit, discarding liquid.
Spoon fruit into shells; serve immediately.
