Served as fruit salad. Vegetarian.

8 oz fresh Apricots

2 Tablespoons Apricot nectar

2 teaspoons Sugar

1/3 cup sliced fresh Strawberries

0.5 teaspoon ground Cinnamon

3 Tablespoons 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 Tbsp 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 on the side. Serve immediately.

Serves: 4

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