Wednesday, September 17, 2008


Here's a simple yet out of the ordinary desert which is guaranteed to be a favorite at your Table.

Fresh Peach Enchiladas

Yield: 8 servings

1/8 cup cornstarch
4 medium peaches, peeled and sliced (about 2 cups)
1 1/4 cups granulated sugar (divided into 1 cup and 1/4 cup portions)
1/2 cup brown sugar
1/2 cup butter
1 cup water
8 whole wheat flour tortillas (8 inch size)
vanilla ice cream

Filling: Thoroughly mix cornstarch and water. (Use just enough water to dissolve the cornstarch.) In a heavy, medium-size sauce pan, combine peaches and 1 cup of the granulated sugar and cook over low heat until sugar is dissolved. Stir in the cornstarch mixture and continue heating until the filling thickens.

Glaze: Melt butter and stir in the remaining 1/4 cup granulated sugar and the brown sugar. Add one cup of water and heat, stirring constantly, until all of the sugar is dissolved.

Assemble: Preheat oven to 325° F. Spray a 13 x 9 inch casserole dish with non-stick cooking spray. Spoon a generous portion of the peach filling down the center of each tortilla. Roll up each tortilla and place seam-side down in casserole dish. Pour glaze over enchiladas. Bake uncovered at 325° for 15 minutes.

Serving: Place each enchilada on a plate and top with vanilla ice cream.

No comments: