Wonton Fritters with Prickly Pear Sauce
(Buñuelos with Xoconostle)
Spiced prickly pear is really the star of this dessert. Wonton wraps get a quick
turn in hot canola oil — which is just right for deep-frying — and add delightful
crunch to the plate.
- 4 wonton wraps
- 1 cup canola oil 250 mL
Prickly Pear Sauce
- 1 cup water 250 mL
- 1/2 cup granulated
sugar 125 mL
- 1 star anise
- 1/4 cinnamon stick
- 3 allspice seeds
- 2 cloves
- 3 prickly pears, peeled, seeded and diced
Vanilla Whipped Cream
- 1 cup whipping cream 250 mL
- 3 tablespoons
confectionary sugar 45 mL
- 2 teaspoons vanilla extract 10 mL
- 1 dash ground
- Cut wonton wraps into triangles. In deep skillet, heat canola oil over high
- Working in batches, add triangles to canola oil.
- Cook until golden brown, about 10 seconds.
- Using tongs, turn over and cook until other side is golden brown, about
another 10 seconds.
- Once cooked, transfer to paper towel to drain.
- To make Prickly Pear Sauce: Boil water and sugar.
- Once boiling, add spices and prickly pears, cooking until thick syrup forms
and pears are soft.
- To make whipped cream: Whip together all ingredients.
- To serve, divide prickly pear sauce between 8 serving bowls, top each with
a dollop of whip cream and insert wonton triangle into whipped cream.
Yield: 8 servings
Serving size: 1 wonton triangle with whipped cream and prickly pear sauce
Nutritional analysis Per Serving Calories 249 Total Fat 17 g Saturated Fat
7 g Cholesterol 41 mg Carbohydrates 23 g Fiber 2 g Sugars 15 g Protein 1 g Sodium
38 mg Potassium 120 mg
Source: Chef Omar Sandoval, Mexico City
Recipe and photo credit: