Preheat the barbecue at medium low.
In a small bowl, mix the cream cheese, brown sugar and vanilla until the mixture is smooth. Spread the cheese mix on two tortillas. Spread the diced peach and pear on the other two tortillas. Sprinkle the fruit with cinnamon and cover them with the tortillas with the cheese spread.
Place the tortillas on the oiled barbecue grill with the fruit below. Cook 3 to 4 minutes or until the tortillas are crusty and golden. Turn carefully when half-cooked. Let stand a minute. Cut each tortilla in 4, to make 8 in all.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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