- 8 ounces fresh apricots
- 2 tablespoons apricot nectar
- 2 teaspoons sugar
- 1/3 cup sliced fresh strawberries
- 1/2 teaspoon ground cinnamon
- 3 tablespoons Filippo Berio Olive Oil
- 1/3 cup blueberries
- 2 (8 inch) flour tortillas
- Halve apricots, discarding pits. In a medium skillet cook apricots and nectar with half of the sugar, uncovered, over low heat for 8 minutes or until apricots are cooked through. Stir in strawberries. Cover and set aside. Stir together remaining sugar and cinnamon. Set aside.
- Slice tortillas into 4 triangles.
- Place 3 tbs oil in a heated cast iron pan. Fry the tortillas until golden brown, remove and sprinkle with cinnamon sugar.
- Place a fruit nacho on each plate with tofu mango ice cream (recipe follows) on the side. Serve immediately.