Apricot Burritos recipe

Ingredients:
40 six-inch flour tortillas.
16 oz of dried apricots, snipped.
2 cups of water.
½ cup of packed brown sugar.
½ cup of granulated sugar.
½ teaspoon of ground nutmeg.
½ teaspoon of ground cinnamon.
Cooking oil.

Procedures:
Combine the apricots, water, brown sugar, granulated sugar, nutmeg and cinnamon in a saucepan.

Bring to the boil; reduce heat.

Simmer for about 10 minutes or until fruit is tender and the mixture has thickened, stirring a few times.

Allow to cool.

Spoon about one tablespoon of the mixture along one edge of each tortilla and roll it up.

In a large skillet, heat about half an inch of cooking oil.

Place as many tortillasas can comfortably fit stem side down in the hot oil.

Cook until golden, turning once.

Drain the tortillas; and follow the same process for the remaining tortillas.

Serve as desired.