Apple Stuffed Wontons with Spicy Ice Cream

Recipes in this PostApple Stuffed Wontons with Spicy Ice Cream

I have a wonderful neighbor who has apple trees, and he has been giving me a lot of apples. After having made Franks with Apples, I was at a loss at what to do with those apples. He has given me a lot. I thought of making Apple Brown Betty, but it has been so hot lately the idea of having my oven on for an hour was just abhorrent. Applesauce could have been an idea, but I wanted something unique and thought-provoking. Whilst looking at some of my other recipes, I got inspiration from my Apple Cranberry Raisin Puff Pastries. Then I remembered that I had purchased some wonton skins on sale at the market, and I decided to stuff those with the apples.

I have never liked pie with ice cream, but pairing the apple stuffed wontons with spicy ice cream sounded like a plan. I like to buy vanilla ice cream, and then add my stuff to it. Yes, someday I will get an ice cream attachment for my Kitchenaid, but not today.

Making the filling for the wontons was quite simple. I didn’t even bother to peel them, mainly because a lot of nutrients are in apples, and since they are from my neighbors’ apple tree, I knew there were no pesticides. I just cooked them on the stove top with butter, cinnamon and brown sugar.
Cooked Apples

The important part about stuffing wonton skins is not to use too much filling, otherwise the sides will not seal properly, and the filling will leak out. That can be dangerous if you are planning on deep-frying, and a mess in your pan if you are baking them. Equally important is painting the edges of the skins with water, so the edges will stick together. I have a small bowl, and I dip my finger in it, and paint the edges with my finger.
Wontons with stuffing/p>

After stuffing the wontons, I deep-fried them, drained them, then sprinkled them with powdered sugar. You have to be extra careful in sealing, because one of mine leaked, and the sugar burned as it came out of the wonton.

All powdered up and ready for the show

Recipe: Apple Stuffed Wontons

Summary: This was enough for a dozen wontons, and I still have apple stuffing left.

Ingredients

  • 3 Apples
  • 2 tablespoons Unsalted Butter
  • 3 tablespoons Brown Sugar
  • 1 tablespoon Cinnamon
  • Wonton wrappers
  • Oil for frying
  • Powdered Sugar
  • Spicy Ice Cream

Instructions

  1. There is no need to peel the apples, unless you really want to. Core them and chop them into 1/2 inch pieces.
  2. Heat a skillet and put the butter in. Don’t let the butter burn.
  3. Add the apples, brown sugar and cinnamon. Stir so the apples get completely covered.
  4. Cover and simmer on low heat until the apples are very soft, stirring occasionally, about 30 minutes.
  5. Remove from the heat and let cool for about 10 minutes. You don’t want to burn yourself making the wontons.
  6. Have ready a small bowl filled with water and a sheet pan.
  7. Have a wonton ready, and dip your finger in the water, and run your wet finger along the edges of the wonton wrapper.
  8. Put a scant teaspoon of the apple mixture in the center of the wonton skin, fold the skin over so you have a triangle, then seal the edges with your finger.
  9. Continue doing this with the other wontons until you have enough, or have run out of apple stuffing.
  10. Fill a large saucepan with oil about 2 inches. Heat the oil to 350 F.
  11. When the oil has reached the proper temperature, start adding the wontons, two at a time.
  12. You will find when frying them that they do not like to be turned, and keep righting themselves. You will have to use a pair of tongs to flip them.
  13. When they are pale tan in color, remove them from the oil and set them on a rack lined with paper to drain.
  14. Continue with the remaining wontons.
  15. Let them cool slightly, then dust them with powdered sugar.

Variations

You could use just about any fruit you want. Just be sure to seal the wonton skins very well to prevent leakage.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

My good friend Heather had dropped off her little girl to play with Spane, and they were eager to have the stuffed wontons. I told them that they would have to wait until Heather came back and then I would surprise everyone with a wonderful dessert.

Everyone was amazed at the flavor of the spicy vanilla ice cream. It was a hit, with the crunchy apple stuffed wontons.

Recipe: Spicy Ice Cream

Summary: Yes, we will ALL scream for this ice cream!

Ingredients

  • 1 scoop or 3 small scoops vanilla ice cream per person
  • 1 pinch instant coffee
  • 1 pinch cinnamon
  • 1 small pinch cayenne pepper

Instructions

  1. Put the ice cream into nice dessert dishes.
  2. Sprinkle the toppings on the ice cream.
  3. Tell your guests to stir and enjoy!

Variations

Please don’t skip the cayenne. The dairy and sugar in the ice cream kill most of the heat, and all that remains is a pleasant warmth that really brings out the taste of the vanilla.
You could add more coffee, or add cocoa powder for an Aztec version.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 1

Culinary tradition: USA (Southwestern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This is a very simple dish to make, and quite the show stopper, so have fun!

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11 Responses to Apple Stuffed Wontons with Spicy Ice Cream

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  3. Freida says:

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    • Adrienne Boswell says:

      Thank you for the kind words. I visited your site as well, and I pinned that Tuscany kitchen. Loved it!

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  7. Nina says:

    Thank you a bunch for sharing this! Bookmarked. I’m going to the store and getting apples now….

  8. Ziggy says:

    Wow! That looks great! I had to really look closely because the picture is a little blurry. But, gosh, the recipe sounds wonderful.