Scenic Hills Country Club - ERIC TROUP
TROPICAL FRUIT WON TONS
Cream Anglaise Sauce:
In a small bowl over medium gas heat, add the cream and the minced ginger. Bring the mixture to about 120 degrees. Turn down the heat to medium low. In a mixing bowl, combine the sugar and the eggs. Gradually add half of the cream mixture while whishing constantly. Cook until thickened. Strain through fine mesh strainer into a clean bowl. Serve slightly warm.
Won Tons:
In a mixing bowl, combine the diced fruit, pecans, ginger, and brown sugar. Toss until well distributed. In another small bowl, whisk the egg. Lay all ten won tons out side by side. Add a tablespoon of the fruit mixture to the center of each won ton. With your finger, brush two edges of the won tons. Fold one corner to the opposite corner. Crimp the edges with your fingers until completely sealed. Heat canola oil to 165 degrees in a large pot. The oil needs to be at least 4-5 inches deep. Fry in large batches for one minute. Drain on paper towels. Serve on plate, sprinkle with powdered sugar and puddle sauce. Serves 2
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