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

1. In a saucepan, combine water, lemon juice, liqueur and sugar.
2. Cook until sugar dissolves, stirring.
3. Add cornstarch.
4. Cook stirring until sauce thickens.
5. Heat cooking oil for deep-frying over high heat.
6. Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown.
7. Remove and drain on paper towels.
8. Sprinkle with powdered sugar.
9. Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper.
10. 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)