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Fruit taco? Yes, it's a sweet cooky shell or folded tortilla overflowing with fresh summer fruits.

Yes. It's a sweet cooky shell or folded tortilla overflowing with fresh summer fruits

Not your typical taco, this twist makes the quintessential Mexican snack an elegant dessert. Fresh summer fruits fill a thin cooky or sugary tortilla shell.

Make the taco shells out of thin, almondflavored cookies, shaping them when still warm. For a quicker alternative, drape sugar-coated tortillas over a mold and bake; their shape firms as they cook.

Present fruit-filled tacos in a pool of berry puree. Don't worry if the tacos crack apart on the first forkful-one Spanish translation for the word taco is "mess."

Fruit Tacos

6 taco cookies or sugared tortillas

(recipes follow) Fruit filling (recipe follows) Berry puree (recipe follows) Softly whipped cream, sweetened

to taste, or sour cream (optional) Set I cooky or tortilla on each of 6 dessert plates. Holding shell with open side up, spoon equal portions of filling into each shell; then lay 1 side of shell on plate. Spoon equal portions of purse around each taco. Serve at once. Offer whipped cream to add to taste. Break off pieces of taco to eat with fruit. Makes 6 servings.

Per serving with cooky shell.' 388 cal.; 4.8 g protein; 18 g fat, 54 g carbo.; 182 mg sodium; 133 mg chol.

Per serving with tortilla shell; 407 cal; 3.3 g protein; 18 g fat; 63 g carbo.; 299 mg sodium; 41 mg chol.

Taco cookies. Drape a piece of foil over a form (such as a 2-by-4, book, or wedge of crumpled foil) that stands 3 to 6 inches high, at least 7 inches long, 1 to 1 1/2 inches wide at top, and 1 to 3 inches wide at base. If you shape more than 1 shell at a time, use several forms or a longer one.

In a bowl, beat together 2 large eggs, 1/2 cup sugar, 1/2 CUP (1/4 Lb.) melted butter or margarine, 2 tablespoons water, 1 1/2 teaspoons Vanilla, and 3/4 teaspoon almond extract. Stir in 3 cup a -purpose flour until smoothly blended.

Use a 12- by 15-inch baking sheet with a nonstick surface; or coat a 12- by 15-inch baking sheet with a nonstick cooking spray; or grease, then flour pan. In the center of pan, pour 1/4 cup batter. With back of spoon, spread batter into a 7-inchdiameter circle of uniform thickness.

Bake in a 325[degrees] oven until edges are browned and cooky is richly golden, 18 to 20 minutes (underbaked cookies won't hold shape when cool; if they collapse, return to oven, bake a few minutes, and reshape), If using 2 pans, switch pan positions halfway through cooking.

Quickly lift hot cooky with a wide spatula, then center over foil-draped mold. At once, gently press cooky around mold to form shell (see picture below right); let lower edges flare out slightly. Let cool on form until firm. Use or store airtight in a rigid container up to 1 week. Makes 6.

Sugared tortillas. Drape foil over a nonflammable form such as a wedge of foil (see taco cookies, preceding, for form dimensions). Set 1 or 2 foil-draped forms, spaced 3 to 4 inches apart, on a foil-lined 12- by 15-inch baking sheet.

In a 9-inch-diameter cake pan, mix 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon. Brush both sides of 6 flour tortillas (7 in. diameter), 1 or 2 at a time, lightly with melted butter (about 1/2 cup total), then turn in cinnamon sugar to coat both sides. Drape center of tortilla over top of form.

Bake in a 500 [degrees] oven until tortilla is crisp and golden brown, 4 to 6 minutes. Remove ftom form and cool on rack. Repeat with remaining tortillas. Save remaining cinnamon sugar for another use, if desired. Use tortillas, or store airtight in a rigid container up to 1 week. Makes 6.

Fruit filling. In a large bowl, mix any of the following fresh fruits to make 4 cups: whole blueberries, rinsed and drained; whole raspberries, rinsed and drained; sliced strawberries; sliced peeled peaches; sliced nectarines; or sliced firm-ripe plums. Gently mix in 1 tablespoon lemon juice and sugar to taste. If made ahead, cover and chill up to 30 minutes.

Berry puree. Rinse and drain 2 cups raspberries or hulled strawberries. Ina blender or food processor, whirl berries until smoothly pursed. If desired, force purse through a fine strainer; discard seeds,

In a 1-to 1 1/2-quart pan, stir 3 tablespoons sugar with 1 teaspoon cornstarch. Blend in purse. Stir over high heat until sauce boils and thickens. Add 1/4 CUP berryflavor or orange-flavor liqueur, 1 tablespoon lemon juice, and more sugar to taste, if needed. Cool, cover, and chill until cold, at least I hour or up to 1 day. Makes 1 1/2 cups.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1989
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