Tostada Ice Cream Sundaes


6 (6") flour tortillas
2 tablespoons butter, melted
3 teaspoons sugar, divided
3 cups vanilla ice cream
2 cups assorted fruit, such as strawberries and
fresh pineapple pieces
6 tablespoons chocolate syrup

Preheat oven to 425*. On baking sheet heat tortillas in oven 2 at a time until slightly softened, about 1 minute. Brush both sides with some of the butter; sprinkle one side of each with 1/2 teaspoon sugar. Gently press each tortilla, sugared side up, into ungreased ovenproof 6-ounce custard cup. Place on baking sheet; bake until tortillas begin to brown around the edges and become crisp, 10-12 minutes. Cool cups on rack, about 5 minutes. Remove tortilla shells from cups; cool completely on rack, about 10 minutes. (Can be made up to 2 days ahead and stored at room temperature on baking sheet, well covered with plastic wrap.) Just before serving fill each shell with 1/2 cup ice cream; top with 1/3 cup fruit and 1 tablespoons chocolate syrup. Yield: 6 servings