Southwestern Dessert Tortillas
9 fresh California plums, halved, pitted
1/2 cup sugar
2 Tbs cornstarch
1/2 tsp cinnamon
6 8-inch size flour tortillas*
oil for frying
powdered sugar (optional)
chopped pecans OR walnuts
Puree plums in blender or food processor to measure 2-1/2 cups. Combine with sugar, cornstarch and cinnamon in small saucepan. Cook over medium heat 8 to 10 minutes or until plum mixture thickens. Cool thoroughly. Reserve 1/2 cup plum sauce.
Spoon about 1/4 cup of remaining plum sauce into center of each tortilla.
Fold in bottom and two sides of each tortilla cover filling, then roll tortilla around filling.
Heat 1/4-inch oil in small saucepan. (To test oil, dip edge of tortilla into oil; if it sizzles, oil is ready.) With slotted spoon, place tortilla, seam-side down, in saucepan.
Fry about 1 minute on each side or until golden and crispy. Drain briefly on paper towels, then transfer to serving plates.
Sieve powdered sugar over each tortilla, if desired. Spoon remaining plum sauce over top and sprinkle with chopped pecans. Serve hot.