Wonton Fritters with Prickly Pear Sauce (Buñuelos with Xoconostle)
Spiced prickly pear is really the star of this dessert. Wonton wraps get a quick turn in hot canola oil — which is just right for deep-frying — and add delightful crunch to the plate.
- 4 wonton wraps
- 1 cup canola oil 250 mL
- Prickly Pear Sauce
- 1 cup water 250 mL
- 1/2 cup granulated sugar 125 mL
- 1 star anise
- 1/4 cinnamon stick
- 3 allspice seeds
- 2 cloves
- 3 prickly pears, peeled, seeded and diced
- Vanilla Whipped Cream
- 1 cup whipping cream 250 mL
- 3 Tbsp confectionary sugar 45 mL
- 2 tsp vanilla extract 10 mL
- 1 dash ground cardamom
- 1. Cut wonton wraps into triangles. In deep skillet, heat canola oil over high heat. Working in batches, add triangles to canola oil. Cook until golden brown, about 10 seconds. Using tongs, turn over and cook until other side is golden brown, about another 10 seconds. Once cooked, transfer to paper towel to drain.
- 2. To make Prickly Pear Sauce: Boil water and sugar. Once boiling, add spices and prickly pears, cooking until thick syrup forms and pears are soft.
- 3. To make whipped cream: Whip together all ingredients.
- 4. To serve, divide prickly pear sauce between 8 serving bowls, top each with a dollop of whip cream and insert wonton triangle into whipped cream.
1 wonton triangle with whipped cream and prickly pear sauce
|Gras saturés||7 g|
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