*  Exported from  MasterCook  *

               SWEET HOMINY CHIMICHANGAS WITH FRUIT PUREES

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            White hominy (about one 29
                        -ounce can) -- drained
   4       ts           Confectioners' sugar
   2       tb           Heavy (whipping) cream
   1       pt           Ripe strawberries -- hulled
                        -(1 basket)
   2                    Ripe mangos
   4       tb           Butter
   2       tb           Dark brown sugar
   6                    Flour tortillas

  1.  In a food processor, blender, or food mill, puree
  the hominy. Stir in the confectioners' sugar and
  cream.  Place about 1/3 cup of the hominy mixture in
  the center of a flour tortilla.  Fold up envelope
  style.
  
  2.  Wash out the food processor or other machine and
  puree the strawberries.  Clean the machine again.
  
  3.  Peel the mangos; remove the pulp from the pits.
  Puree the pulp.
  
  4.  When ready to serve, melt 2 tablespoons of the
  butter with 1 tablespoon of the brown sugar in a large
  frying pan set over medium heat. Heat until the butter
  foams and the sugar melts, stirring to blend. Add 2 or
  3 of the filled tortillas, depending on the size of
  the pan, and fry for 1 minute. Turn and fry on the
  other side until golden and slightly crisp, about 1
  minute more.  Remove to a platter. Heat the remaining
  2 tablespoons butter and 1 tablespoon brown sugar.
  Continue cooking until all the chimichangas are done.
  
  5.  Spoon strawberry puree over one end of each
  chimichanga; spoon mango puree over the other.  Eat
  while still warm and crunchy.
  
  Variations:  Other than strawberries and mangos, you
  can use apricots; berries (boysenberry, blueberry,
  raspberry, mulberry); cherries; guavas; mandarin
  oranges or other oranges and tangerines; pineapple;
  and peaches. Fruits that are mellow (pear, apple,
  papaya) don't provide the needed contrast.  The fruit
  puree can be embellished with a dash of: brandy,
  cassis, grenadine, kirsch and Triple Sec.
  
  from The Well-Filled Tortilla by Victoria Wise and
  Susanna Hoffman typed by Tiffany Hall-Graham
 


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