Apple and apricot enchilada
Enchilada is traditionally a savoury dish but this sweet alternative is a welcome finish to a spicy, savoury Mexican meal.
Ingredients
6 green apples, peeled and sliced
1/2 cup dried apricots, sliced
1 tsp ground cinnamon
80g butter
200g brown sugar
1 tbsp lemon juice
6 flour tortillas
To serve:
cream or custard
Method
Preheat oven to 180C. Put apples, apricots, cinnamon and 1/2 cup water in a saucepan and cook gently with lid on, stirring occasionally until soft. Reserve.
Bring butter, brown sugar and 120ml water to the boil and simmer for 2 minutes. Add lemon juice. Spoon apple filling evenly onto tortillas.
Roll up and place seam side down in a lightly greased 1.5-litre capacity baking dish. You may need to trim the ends so they fit.
Pour over sugar syrup and bake for 30 minutes or until bubbling and golden brown on top.
Serve with cream or custard.
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