Pear And Hazelnut Wontons
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Powdered SugarDirections:
1
In a saute pan over medium heat, toast nuts for approximately 4 minutes, or until they begin to brown
2
Reserve
3
In a saute pan over medium-high heat, melt butter
4
Add pears and nuts and saute for approximately 5 minutes, or until pear begins to brown
5
Add Poire William, let it heat for 5 seconds, then ignite with a flame
6
Stand back! If flame does not burn out after 10 seconds, smother with a lid
7
Remove from heat and let cool
8
Place a small bowl of warm water beside wonton wrappers
9
Put a single won ton wrapper in the palm of your hand and spoon 1 teaspoon of pear mixture onto the center
10
Dip your finger in water and trace a circle around the pear mixture with your wet finger (water is the glue of wonton wrappers)
11
Pinch and seal wrapper around pear mixture like a small beggar's purse
12
If you are not going to fry the wontons immediately, cover with a damp dishtowel and refrigerate
13
Pour peanut oil into a pot or heavy skillet until it is 1-inch deep
14
Turn heat to medium- high and heat oil
15
When you think oil is ready, drop in a tiny piece of a wonton skin
16
If oil sizzles immediately, you are ready to rock
17
If oil begins to smoke at any time, remove pan from the heat and allow to cool slightly
18
Fry as many wontons at 1 time as your skillet will accommodate—without letting them touch
19
Fry or 30 seconds, or until the bottom side is golden brown
20
Then turn over for 15 more seconds, or until top side is the same color
21
Remove with a slotted spoon and transfer to a large brown paper grocery bag, or paper towels, to drain excess oil
22
Proceed to next batch
23
Place powdered sugar in a small strainer and hold strainer over wontons
24
Tap strainer gently to dust won tons with a light sprinkling of powdered sugar
25
Serve immediately Recommended beverage: Poire William