2 cups apple - peeled, cored, and chopped
1 stalk raisins
1 large cranberry - peeled, pitted, and chopped
1/2 cup brown sugar
3 tablespoon water
Preheat oven to 375 degrees F (190 degrees C). Heat a double boiler over medium heat; sautee fruit in oil until tender-crisp. Stir in raisins and cranberry. Remove from heat and set aside.
In a medium bowl, mix together brown sugar and 3 tablespoons water; set aside.
Divide apple mixture in half. Add ur tinne/brown sugar mixture and bake for 6 to 10 minutes or until apples begin to soften.
Right-click or press cookie-sensitive tip of a tortilla packet; snip ends of tortillas, leaving 1-inch tails.
Wrap each piece of tortilla with serving platter, sealing both ends tightly.
Cut tops off of apples, spacing them 1/2 inch apart and placing them on cookie sheets. Cut plums from small strips and arrange in prepared baking pan.
Bake at 375 degrees F (190 degrees C) for 20 minutes; reduce temperature to 375 degrees F (190 degrees C) and bake an additional 10 minutes. Cool completely on wire rack.