This would be good with any fruit, I think. If you don’t have brandy or orange juice, you could substitute 1 t rum or 1 t vanilla extract plus 3 T of water.
3 T butter, divided
5 T sugar, divided (or to taste)
1 t grated lemon zest
1 T lemon juice
1-lb ripe plums, or other fruit, pitted and thickly sliced
3 T cognac, other brandy or orange juice
4 (8-inch) corn or flour tortillas
1. Preheat the oven to 400ºF. In a medium skillet melt 1 tablespoon of the butter. Pour it into a small bowl and set aside. Put the remaining 2 tablespoons of butter into the skillet and melt it. Add 4 tablespoons of the sugar, the lemon zest, and lemon juice. Stir everything together and then add the plums. Cook over medium heat, stirring often, until the plums are softened, the sugar is melted and a syrup forms, about 5 to 10 minutes. Add the brandy or orange juice and cook for 2 more minutes.
2. Meanwhile, put the tortillas on a baking sheet. Using the reserved melted butter, brush each tortilla with the butter. You may not use all of the butter, pour this into the fruit mixture if you wish. Sprinkle each side with about 1 tablespoon sugar total, or to taste. Place the tortillas in the oven to toast until they are crisp and the sugar begins to melt, about 5 to 6 minutes.
3. Transfer the tortillas to plates, spoon the warm plum mixture onto each and serve immediately. (Some vanilla ice cream might go well here…)