Apricot-Ginger Won Tons & Lemon-Honey Sauce

• 12 cup fresh lemon juice
• 12 cup honey
• 2 tablespoons lemon zest
• 12 cup finely chopped dried apricot
• 14 cup chopped roasted cashews or 14 cup pecans or 14 cup walnuts or 14 cup macadamias
• 14 cup chopped crystallized ginger
• 1 tablespoon brown sugar
• cornstarch, for dusting pan
• 16 wonton skins
• 1 large egg, lightly beaten
• 4 cups vegetable oil
• cinnamon sugar or vanilla sugar

1. Lemon-Honey Sauce:
2. Bring lemon juice, honey and lemon zest to a simmer, stirring constantly, until honey is just dissolved.
3. Let cool.
4. Won Tons:
5. Place apricots, cashews, ginger and brown sugar in bowl, and mix well until combined.
6. Dust baking sheet with cornstarch.
7. Arrange several won ton skins on cutting board(or other work surface).
8. Place 2 teaspoons filling in center of each.
9. Brush edges with egg, and fold to form triangle; press to seal.
10. Pull farthest corners together, forming smaller triangle.
11. Moisten one corner; press to seal.
12. Place won tons on baking sheet.
13. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
14. Line platter with paper towels.
15. Pour enough oil into heavy large pot to reach 3 to 4 inches up sides.
16. Heat on high until oil reaches 360F; reduce heat, but maintain temperature.
17. Fry won tons, turning occasionally, 2 to 3 minutes, or until golden.
18. Drain on paper towels.
19. Dust with sugar.
20. Serve immediately with sauce.

lemon juice, honey, lemon zest, apricot, cashews, ginger, brown sugar, cornstarch, wonton skins, egg, vegetable oil, cinnamon sugar

Taken from www.food.com/recipe/apricot-ginger-won-tons-lemon-honey-sauce-192017 (may not work)