Ingredients:
2 medium pears, peeled and shredded
2 medium apples, peeled and chopped
3 tablespoons dried tart cherries, chopped
2 teaspoons lemon juice
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons marsala wine or 3 tablespoons apple juice
2 tablespoons almonds, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup maple syrup
36 wonton wrappers, 3 1/4-inch rounds
3 tablespoons butter, melted
confectioners’ sugar
Directions:
Original called for 2 tablespoons of butter to cook fruit inches.
For filling, in a medium bowl toss together pears, apples, cherries, and lemon juice.
In a large skillet cook fruit mixture in the 2 tablespoons butter or margarine over medium heat about 7 minutes.
Reduce heat; stir in Marsala or apple juice, nuts cinnamon, and ginger. Cook for 3 minutes more or till liquid has evaporated, stirring often. Stir in syrup; set aside.
For each wonton, spoon about 2 teaspoons filling into the center of a wrapper. Lightly moisten edges of wrapper with water.
Fold top edge of wrapper over filling to opposite edge, making a half-moon. Press edges together to seal.
Arrange wontons on a greased baking sheet. Brush with the melted butter.
Sprinkle with coarse sugar, if using. Bake in a 350F oven for 12 to 15 minutes or till golden. Cool slightly. Sprinkle with powdered sugar, if using.
NOTES : I made these tonight. I reduced the initial amount of butter and it was fine. I tried spraying them with butter flavored spray instead of brushing them with butter and they would have been better with the butter. I also used bigger, square wontons and folded them diagonally to make them like turnovers (made 6). They were very tasty. Serve with some fat-free vanilla frozen yogurt and they would be a great lowfat dessert.
Fruit-and-nut-filled wontons add a subtle finish to the evening meal.
Servings: 36
Time preparation: 0 min.
Time total: 25 min.