Breakfast Fruit Chimichangas (6 servings) For Apricot Basting Sauce: 1/4 cup apricot jam 2 Tablespoons cup dried apricot - chopped 2 Tablespoons white wine 3 teaspoons honey For the Chimichangas: 6 8-inch flour tortillas 1 cup apricots - sliced 8 oz (about 1 cup) cream cheese - softened 1/2 cup ricotta cheese 1/4 cup sugar 1/4 cup additional apricot jam 1 large egg - well beaten 2 Tablespoons butter - softened 1 teaspoon orange peel - grated Prepare the Apricot Basting Sauce: In a small saucepan over low heat cook apricot jam, chopped dried apricots, white wine, and honey, stirring occasionally, until the jam is melted. Preheat oven to 475 degrees F. In a large mixing bowl, mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla. Top each tortilla with 1 Tablespoon of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan. Bake until chimichangas begin to brown and the filling is hot, about 10 minutes. Serve with apricots and apricot basting sauce. You don't really need to make the sauce if it seems like to much effort. Topping each chimichanga with a little extra apricot preserves works great too. Mr Breakfast would like to thank pancakegirl for this recipe. Recipe number 1375. Submitted 10/19/2004.