Preheat oven to 350°. Soften tortillas according to package
directions. Press each one down in ungreased 10 oz custard cup.
Bake 10-15 minutes or until crisp. Set aside to cool. Combine
peaches, strawberries, sugar, ginger and lime peel; mix gently
until well blended. To assemble, remove tortillas from custard
cups. Place each tortilla shell on dessert plate a fill with 1
scoop of vanilla ice cream. Spoon equal portions of fruits all over
top of ice cream. Garnish with mint sprigs if desired.