Curried Fruit Chimichangas

Team: Bulldogs

Host School: Lyndon Town School

Age Group: Middle School

6 apples: 4 sweet, 2 Tart

2 Pears

2 Nectarines or Peaches

1 Cup Currants

1 Tbl Cinnamon

3/4 tsp Nutmeg

1 tsp fresh ground Ginger

1/2 tsp Curry

2 Cups apple juice

1 Tbl Vanilla

Corn Starch

Whipping Cream

6-8 Tortilla Shells

In a small sauce pan bring 1/2 cup water just to a boil, add Currants*; remove from heat.
Core & dice all fruit.
Put 2 Tbl lite olive oil in a saute' pan add fruit and spices:cinnamon, nutmeg, ginger & curry. Simmer over medium heat for 3-4 minutes; remove from heat, let cool.
*Strain currants, add to saute'ed fruit mixture; reserve liquid in sauce pan.
Arrange tortillas on a clean flat surface; place 1/2 cup of fruit mixture in center of tortilla; fold bottom flap up and continue around tortilla until it resembles a square envelope.
Pre-heat 1 tsp oil in a frying pan; place tortilla envelope, folded side down, and cook until golden brown, about 30 seconds. Flip & brown second side, place on brown paper towels to remove excess oil.
In sauce pan with reseved *currant liquid, add 2 cups apple juice, 1/2 tsp cinnamon & 1 Tbl, Heat to a low boil. Thicken with 1/2 Tbl corn starch stirring vigorously with a wisk. Keep on low heat (or in steam table) until ready to use.
Whip cream with 1 tsp honey until just before soft peaks form, should be pourable consistency.