Banana Nut Breakfast Bars
Won Tons Stuffed With Three Fruit Purees
- Total Time
- About 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½pound of bananas, peeled and diced
- ½pound mangoes, peeled and diced
- ½pound raspberries or hulled strawberries, diced
- 1lemon
- Sugar to taste
- ½pint milk
- 3tablespoons sugar
- 4egg yolks
- 2tablespoons litchi liquor
- 12won ton skins
- 1cup clarified butter or peanut oil
- Powdered sugar
- Slices of banana, mango and raspberries for garnish
The Creme Anglaise
The Preparation
Preparation
- Step 1
Put each fruit in separate small frying pans and cook over medium heat, ''sweating'' them until you obtain a thick puree. Add the juice of one-third lemon to both the banana and mango purees, and add sugar to taste to all three. Let the purees cool while you make the creme anglaise.
- Step 2
Pour the milk and one and one-half tablespoons of the sugar into a heavy saucepan. Put the egg yolks into a mixing bowl, whisk just to combine, then whisk in the remaining one and one-half tablespoons of sugar. Set the saucepan over medium heat and bring the milk to a boil. Immediately turn off the heat and pour about half the milk into the egg yolk-sugar mixture. Whisk continuously to mix. When combined, pour the egg yolk-sugar mixture back into the saucepan, whisk to combine and then cook over medium-low heat. Stir continuously, scraping the bottom of the pan. Don't allow the mixture to boil. When the mixture is thick enough to coat a spoon, strain it, stir in the litchi liquor and set aside, stirring it occasionally over the next 10 minutes.
- Step 3
When the fruit purees have cooled, put a half teaspoon of each puree into the center of four won ton skins; moisten the edges with a little water, fold and press the edges together to seal.
- Step 4
To cook the won tons, put the butter or peanut oil into a wok or skillet and heat until nearly smoking. Brown the won tons a few at a time, turning them in the hot fat. Remove and drain. Sprinkle them with powdered sugar.
- Step 5
Spoon the warm sauce onto the bottom of four plates. Arrange three won tons - each with a different puree - and the fruit garnish on the plates and serve.
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Private Notes
Cooking Notes
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