Fruit And Cheese Quesadillas
1/2 cup chopped dried apricots
1 teaspoon grated orange peel
6 tablespoons orange juice
About 2 cups part-skim ricotta cheese
About 6 tablespoons honey, or to taste
1 teaspoon ground coriander
12 flour tortillas (7- to 9-inch diameter)
3 cups chopped fresh or canned pineapple, drained well Mint sprigs (optional)
In a bowl, combine apricots, orange peel, and orange juice; let stand until
apricots are softened (about 10 minutes).
In a food processor or blender, combine apricot-juice mixture, ricotta cheese,
honey, and coriander; whirl until smoothly pureed. (At this point, you may cover
and refrigerate for up to 2 days.)
Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large baking
sheets. Spread tortillas evenly with cheese mixture, covering tortillas to
within 1/2 inch of edges. Evenly cover cheese mixture with pineapple, then top
each tortilla with one of the remaining tortillas; press lightly.
Bake in a 450 degrees F oven until tortillas are lightly browned (7 to 9
minutes), switching positions of baking sheets halfway through baking.
Slide quesadillas onto a board; cut each into 4 to 6 wedges. Arrange on a
platter and garnish with mint sprigs, if desired.