Yield: 36 Servings
|2 mediums||Pears; peeled, shredded (1 1/2 cups)|
|2 mediums||Cooking apples; peeled, chopped (1 1/3 cups)|
|3 tablespoons||Dried cherries; chopped|
|2 teaspoons||Lemon juice|
|3 tablespoons||Marsala; or apple juice|
|2 tablespoons||Almonds; finely chopped|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground ginger|
|¼ cup||Maple syrup|
|36||Wonton wrappers; 3.25"|
|3 tablespoons||Butter; melted|
|Coarse granulated sugar; or sifted powdered sugar|
"Crispy, sugar-dusted wonton wrappers cache a sweet chewy filling of fruit and nuts, adding a perfect touch to the end of the meal." For filling, in a medium bowl toss together pears, apples, cherries and lemon juice. In a large skillet cook fruit mixture in 2 tablespoons butter over medium heat 7 minutes. Reduce heat. Stir in Marsala, nuts, cinnamon and ginger. Cook 3 minutes or until liquid has disappeared stirring often. Stir in syrup; set aside. For each wonton spoon 2 teaspoons filling into the center of a wrapper. Lightly moistened edges of wrapper with water. Fold top edge of wrapper over filling to opposite edge making half-moon. Press edges together to seal. Arrange wontons on a greased baking sheet. Brush with the melted butter. Sprinkle with coarse sugar. Bake at 350F 12-15 minutes or until golden. Cool slightly. Sprinkle with powdered sugar. Makes 36 wontons. Better Homes and Gardens, "Good things in small packages", January 1998.
Recipe by: Better Homes and Gardens, January 1998, Page 132.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997