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
Reprinted with permission from
Other Southwestern dessert recipes you may like...
Caramel Apple Empanadas
Fried Custard Squares
Cafe Latte Gelatin with Cinnamon Cream
Peaches 'n' Cream Quesadillas