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This crisp, fruity dessert won ton is a delicious surprise. Serve it with warm caramel sauce for a decadent twist. For cinnamon sugar, blend 1 Tbs. sugar with 1 tsp. cinnamon, or look for vanilla sugar at gourmet stores. You’ll need a candy or deep-fry thermometer.
- To make Lemon-Honey Sauce: Bring all ingredients to a simmer, stirring constantly, until honey is just dissolved. Let cool.
- To make Won Tons: Put apricots, cashews, ginger and brown sugar in bowl, and knead until combined.
- Dust baking sheet with cornstarch. Arrange several won ton skins on work surface. Place 2 tsp. filling in center of each. Brush edges with egg, and fold to form triangle; press to seal. Pull farthest corners together, forming smaller triangle. Moisten one corner; press to seal. Place won tons on baking sheet. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
- Line platter with paper towels. Pour enough oil into heavy large pot to reach 3 to 4 inches up sides. Heat on high until oil reaches 360F; reduce heat, but maintain temperature. Fry won tons, turning occasionally, 2 to 3 minutes, or until golden. Drain on paper towels. Dust with sugar. Serve immediately with sauce.
- Serving Size Makes 16
- Calories 82
- Carbohydrate Content 14 g
- Cholesterol Content 3 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 50 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g