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Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 5
Ingredients:
3 apricots, pitted, peeled and sliced
3 peaches, pitted, peeled and sliced
3 nectarines, pitted, peeled and sliced
½ cup freshly squeezed lemon juice
¼ cup brown sugar
¼ cup white sugar
1 tsp ground cinnamon
¼ cup cubed butter
10 (6-inch) “fajita size” flour tortillas
¼ cup caramel syrup
4 cups vanilla ice cream
Directions:
1. Combine the apricots, nectarines, peaches and lemon juice in a slow cooker then set to low.
2. Add the brown and white sugar, cinnamon then toss everything together.
3. Put butter cubes on top.
4. Cover then cook on low setting for 2 to 4 hours.
5. Prepare the taco cups once it’s about 20 minutes before serving time.
6. Preheat the oven to 375°F.
7. Warm up the tortillas by wrapping them in damp paper towels then microwave for 30 to 45 seconds.
8. Put the heated tortillas in 4-inch diameter bowls or ramekins.
9. Place the bowls in the oven then bake for 12 to 15 minutes.
10. Fill each taco cup with fruity filling then add a scoop of vanilla ice cream on top with drippings of caramel syrup.
Corn bread
