Fruitful Pagoda
- 16 wonton wrappers
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 5 ounces canned or fresh lychee, pitted and halved
- 4 kiwi friut peeled and sliced
- 10 strawberries, sliced
- 2 plums pitted and sliced
- 20 pieces canned mandarin oranges, drained
- Cooking oil for deep-frying
- Mint sprigs, for garnish
- 1/2 cup water
- 1/4 cup lemon juice
- 2 tablespoons orange liqueur
- 1/3 cup sugar
- 2 tablespoons cornstarch, dissolved in 3 tablespoons water
- In a saucepan, combine water, lemon juice, liqueur and sugar.
- Cook until sugar dissolves, stirring.
- Add cornstarch.
- Cook stirring until sauce thickens.
- Heat cooking oil for deep-frying over high heat.
- Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown.
- Remove and drain on paper towels.
- Sprinkle with powdered sugar.
- Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper.
- Drizzle with sauce.
wonton wrappers, whipping cream, powdered sugar, vanilla, fresh lychee, friut, strawberries, mandarin oranges, cooking oil, sprigs, water, lemon juice, orange liqueur, sugar, cornstarch
Taken from www.foodnetwork.com/recipes/fruitful-pagoda-recipe.html (may not work)