Grape Wonton Dessert

Spicy Grape Wonton Dessert

Total time:  4 hours.

The Daring Cooks‘ October challenge of phở and dessert wontons comes from Jaden of the Steamy Kitchen.

2 cups seedless grapes, halved or mashed
1/2 an apple, finely chopped
Juice from one lime
1 tsp ground cardamom
1 tsp cinnamon
1/2 tsp ground cloves
water
4 Tbsp flour, divided
1 egg, whisked (optional)
1 Tbsp butter, melted

Combine the first 6 ingredients in a saucepan. If necessary, add enough water to almost reach the top of the fruit (I used 1/2 c, but it all depends on the width of your saucepan!).

Bring to a boil, reduce heat and simmer covered for 30 minutes.

Mix 2 Tbsp flour and 1/4 cup of water until most or all of the flour is dissolved. Slowly stir into fruit mix. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until your compote feels slightly thick.

Cool completely. (I let mine cool on the stove for an hour, in a bowl on the counter for an hour, and then in the refrigerator for a third hour. You could probably pop it straight into the refrigerator and save yourself 90 minutes.)

Preheat oven to 350. Place one teaspoon of compote in the center of your wonton wrapper. Sprinkle compote with flour. Fold creatively, and use the whisked egg to seal them shut. Baste the folded wonton with melted butter.

Bake at 350 for 13 minutes or until golden brown.

I used my cupcake tin because I wasn’t sure of any possible explosions that might occur. 🙂 I could have probably used my cookie sheet and done 30 at a time instead of just 12.

My grapes were Concord grapes. I’m not really interested in revealing how many hours it took me to remove the seeds from four very large bushels of grapes. Let’s just say I’ll never do it again, and I don’t recommend you do it, either. #^_^# Just use seedless grapes or another type of fruit.

Yes, I’ve left out my version of phở, intentionally, based on a personal view that the internet is an oyster from which anyone may slurp the succulent meat.