Pocket peach pies
Instructions:
- 4 (8 inch) flour tortillas;
- 2 medium peaches;
- 1⁄4 teaspoon ground cinnamon;
- 2 tablespoons brown sugar;
- 1⁄8 teaspoon ground nutmeg;
- 2 tablespoons milk;
- sugar (optional).
- CHOOSE:
- Peaches with a yellowish golden background. A red blush does not necessarily mean the fruit is ripe. A ripe peach is firm but yields to gentle pressure and has a strong, sweet smell.
- STORE: In refrigerator in a plastic bag. Ripe peaches will keep 3–5 days in the refrigerator. If peaches need to ripen, place them in a loosely closed paper bag at room temperature. Check daily for ripeness.
- HOW TO USE: When ripe, wash peach under running water and, if desired, gently rub off the “fuzz”. If a recipe calls for peeled peaches, dip the peach in boiling water for 20 seconds. Remove from the water with a slotted spoon and dip in cold water. Skins will come off easily. Sprinkle peeled or cut peaches with lemon juice or orange juice to keep them from turning dark. Slice or chop peaches and use in plain yogurt or on a salad. Peaches can also be used as a topping on cereal, pancakes, cottage cheese or ice cream.
- Preheat oven to 350 degrees.
- Warm tortillas in microwave or oven to make them easier to handle.
- Peel and chop fruit into small pieces.
- Place 1⁄4 of the fruit on each tortilla.
- In a small bowl, stir together the brown sugar, cinnamon, and nutmeg and sprinkle over the fruit.
- Roll up the tortillas.
- Place on an ungreased baking sheet and make small slashes to allow steam to escape. Brush with milk and sprinkle with additional sugar, if desired.
- Bake in a 350 degree oven for 8 to 12 minutes, or until lightly brown.
- Serve warm or cold.