Lemon Raspberry Fruit Nachos
8 ounces fresh or frozen thawed raspberries (about 2 cups)
1/4 cup water
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
10 medium sized (8 to 10 inch diameter) flour tortillas
1 cup sugar
1 teaspoon cinnamon
8 ounces Neufchatel or light cream cheese, softened
1/4 cup lemon curd
6 cups diced fresh fruit, such as raspberries, blueberries,
Strawberries, peaches, kiwi fruit, etc.
2 tablespoons powdered sugar
Serves 4 to 6; Total time 60 minutes
1. Preheat oven to 400 degrees.
2. In a small saucepan, bring raspberries, water and sugar to a boil. Stir and boil until sugar is dissolved, about 2 minutes. Remove from heat and strain through a fine-mesh strainer, pressing firmly with a rubber spatula so as to leave only seeds in strainer. Stir in lemon juice and salt. Taste and add a little additional sugar if desired for sweetness. Refrigerate until well chilled, at least 1 hour.
3. Meanwhile, cut each tortilla into eight triangles with a pizza cutter. Hold each triangle under running water, wetting each side. Place wet tortilla triangles on a sheet of wax paper. Mix together sugar and cinnamon. Sprinkle tortilla triangles generously with sugar mixture. Turn tortilla triangles over and sprinkle other side generously. Place coated tortilla triangles in a single layer on a wire rack that has been sprayed with non-stick cooking spray and placed on a baking sheet. (You will need to bake in two batches.) Bake 5 minutes, then turn triangles over. Cook another 5 to 8 minutes, until lightly browned and crispy, watching closely the last few minutes so as not to burn. Remove from oven and cool.
4. Remove raspberry syrup from refrigerator and stir, adding a little water if necessary to make a medium syrup. In a separate bowl, mix together cream cheese and lemon curd, adding a little water if necessary to make the consistency of sour cream.
5. Spread tortilla crisps on a large serving platter. Drizzle first with cream cheese mixture and then with raspberry syrup. Sprinkle diced fruit over top. Sprinkle with a little powdered sugar as a garnish. Serve immediately.