Peel and segment the fruit (catching the juice that runs out in a bowl as you do so)
Place in the bowl with the juice and add the 5 spice powder, cornflour and sugar. Mix well and set aside.
Open up wonton wrappers (if using the phyllo pastry as I did brush melted butter on sheets and layer 2 or 3 on top of each other. Cut them out into squares
Place a small dollop (about half a teaspoon) of mascarpone cheese into the centre of each square or wrapper, add a teaspoon of the ClemenGold mixture then wet the edges of the pastry. Fold the one corner over to the opposite corner to form half a triangle then fold over the other corners all to meet in the middle. Fix with a bit of water
Repeat with all the wrappers.
Heat up some oil (I used half and half peanut and vegetable oil) in your wok or saucepan and add the wontons a couple at a time and fry until golden brown all over
Set aside on paper towel to drain while you complete the rest of them
When cool dust liberally with icing sugar and serve as is or with some vanilla ice cream.
Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s
blog, click here.