FRIED PLUM RAVIOLI WITH MINT CREAM

[Guest guest]

FRIED PLUM RAVIOLI WITH MINT CREAM

Active time: 40 min Start to finish: 2 3/4 hr

2/3 cup quick plum preserves at room temperature

1/3 cup finely chopped firm-ripe red or black plums

12 wonton wrappers, thawed if frozen

All-purpose flour for dusting

About 6 cups vegetable oil

10 fresh mint leaves (preferably spearmint)

2 teaspoons fresh lemon juice

1/2 cup chilled heavy cream

1 1/2 tablespoons confectioners sugar plus additional

for dusting

 

Special equipment: a deep-fat thermometer; a mortar

and pestle

 

Make ravioli:

Drain preserves in a coarse sieve set over a bowl,

pressing lightly on solids, and reserve syrup.

Transfer drained preserves to a bowl and stir in

chopped plums.

 

Put 1 wonton wrapper on a lightly floured surface,

keeping remaining wrappers covered with plastic wrap,

and put a rounded teaspoon of plum mixture in center.

Lightly dampen edges of wrapper with a fingertip

dipped in water and fold wrapper in half to form a

triangle, pressing down around filling to force out

air and pressing edges together firmly to seal.

Transfer to a dry kitchen towel and make 11 more

ravioli in same manner.

 

Fry ravioli:

Heat 2 inches oil in a 4-quart heavy pot until it

registers 375°F on deep-fat thermometer. Fry ravioli

in 4 batches, turning them, until golden, about 1 1/2

minutes. Transfer as fried with a slotted spoon to

paper towels to drain.

 

Crush mint leaves in lemon juice using mortar and

pestle, then transfer to a bowl. Whisk in cream and

confectioners sugar and whisk until soft peaks form.

 

Dust ravioli with confectioners sugar, drizzle plum

syrup around them, and dollop mint cream on the side.

 

Makes 4 dessert servings.

 

 

Gourmet

July 2002

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Health - Feel better, live better

http://health.