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| 2 mittel | Pears; peeled, shredded (1 1/2 cups) |
| 2 mittel | Cooking apples; peeled, chopped (1 1/3 cups) |
| 3 Esslöffel | Dried cherries; chopped |
| 2 Teelöffel | lemon juice |
| 2 Esslöffel | butter |
| 3 Esslöffel | Marsala; or apple juice |
| 2 Esslöffel | Almonds finely chopped |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | ginger ground |
| 1/4 Tasse | maple syrup |
| 36 | Wonton wrappers; 3.25" |
| 3 Esslöffel | Butter melted |
| | Coarse granulated sugar; or sifted powdered sugar |
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"Crispy, sugar-dusted wonton wrappers cache a sweet chewy filling of fruit and nuts, adding a perfect touch to the end of the meal." For filling, in a medium bowl toss together pears, apples, cherries and lemon juice. In a large skillet cook fruit mixture in 2 tablespoons butter over medium heat 7 minutes. Reduce heat. Stir in Marsala, nuts, cinnamon and ginger. Cook 3 minutes or until liquid has disappeared stirring often. Stir in syrup; set aside. For each wonton spoon 2 teaspoons filling into the center of a wrapper. Lightly moistened edges of wrapper with water. Fold top edge of wrapper over filling to opposite edge making half-moon. Press edges together to seal. Arrange wontons on a greased baking sheet. Brush with the melted butter. Sprinkle with coarse sugar. Bake at 350F 12-15 minutes or until golden. Cool slightly. Sprinkle with powdered sugar. Makes 36 wontons. Better Homes and Gardens, "Good things in small packages", January
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