Saturday, November 14, 2009

Cranberry Apple Dessert Burritos

Looking for a quick, easy, seasonal dessert that won't add too many calories? I've got a good stash of apples right now, but this would work with pears, or a mixture. Bonus points for flambe flair if you opt for splash of brandy.

This would also be good with drizzle of caramel or dulce de leche sauce. Mmm, the possibilities are endless.

Cranberry Apple Dessert Burritos

Serves 2

3 T. granulated or brown sugar
3/4 t. ground cinnamon (Penzey's preferred)
1 T. unsalted butter
1 apple, peeled, cored, thinly sliced
3 T. dried cranberries (or diced dried figs, dates, apricots, raisins, cherries)
1 1/2 T. apple brandy - I used Finger Lakes Distilling Maple Jack - use cider or apple juice if desired instead
2 8 inch flour tortillas
vanilla Greek yogurt, vanilla frozen yogurt, vanilla ice cream - or- my favorite, Ben & Jerry's Creme Brulee Ice Cream

Combine cinnamon and sugar in small bowl. Heat butter in skillet over medium heat and cook the apples, stirring, for a few minutes until they start to get soft. Add cranberries and all but a spoonful of the cinnamon-sugar. Cook til sugar dissolves and caramelizes and the apples are tender - 3- 5 minutes. Stir in the brandy, flambe off heat, and cook a minute or two more.

Meanwhile warm tortillas in the microwave for about 20 seconds, or wrap in foil and heat in the oven about 5 minutes at 350.

Spoon filling down center of each tortilla. Fold and roll to enclose the filling. Slice on diagonal in center and arrange one half over the other. Sprinkle with remaining cinnamon sugar and serve with desired topping.

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