nutritional information

Per WON TON:

  • Calories: 82
  • Protein: 1 g
  • Total Fat: 2.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 14 g
  • Cholesterol: 3 mg
  • Sodium: 50 mg
  • Fiber: 1 g
  • Sugar: 6 g

Apricot-Ginger Won Tons & Lemon-Honey Sauce

Apricot-Ginger Won Tons & Lemon-Honey Sauce

Makes 16

This crisp, fruity dessert won ton is a delicious surprise. Serve it with warm caramel sauce for a decadent twist. For cinnamon sugar, blend 1 Tbs. sugar with 1 tsp. cinnamon, or look for vanilla sugar at gourmet stores. You’ll need a candy or deep-fry thermometer.
Lemon-Honey Sauce
  • ½ cup fresh lemon juice
  • ½ cup honey
  • 2 Tbs. lemon zest
Won Tons
  • ½ cup finely chopped dried apricots
  • ¼ cup chopped dry-roasted cashews
  • ¼ cup chopped crystallized ginger
  • 1 Tbs. brown sugar
  • Cornstarch for dusting pan
  • 16 won ton skins
  • 1 large egg, lightly beaten
  • 4 cups (about) vegetable oil
  • Cinnamon sugar or vanilla sugar
  1. To make Lemon-Honey Sauce: Bring all ingredients to a simmer, stirring constantly, until honey is just dissolved. Let cool.
  2. To make Won Tons: Put apricots, cashews, ginger, and brown sugar in bowl, and knead until combined.
  3. Dust baking sheet with cornstarch. Arrange several won ton skins on work surface. Place 2 tsp. filling in center of each. Brush edges with egg, and fold to form triangle; press to seal. Pull farthest corners together, forming smaller triangle. Moisten one corner; press to seal. Place won tons on baking sheet. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
  4. Line platter with paper towels. Pour enough oil into heavy large pot to reach 3 to 4 inches up sides. Heat on high until oil reaches 360F; reduce heat, but maintain temperature. Fry won tons, turning occasionally, 2 to 3 minutes, or until golden. Drain on paper towels. Dust with sugar. Serve immediately with sauce.
February 2006

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