Preheat oven to 350°F. Lightly coat a mini muffin pan
with cooking spray.
Brush one side of the wonton wrappers with melted
butter and fit them into the muffin cups, butter side
up. Bake for 10 minutes, or until lightly browned.
Remove from the pan and let cool on a rack. Place the
cooled wontons back in the pan.
Peel and core apples, cut into quarters and dice into
1/2-inch cubes. Place in a sturdy pan and mix in
lemon juice, sugar, cinnamon and nutmeg. Bring
slowly to a boil, stirring occasionally. Add cranberries
and boil for about 5 minutes.
Make a thin paste by stirring water into the flour.
Add this mixture slowly to the apples and cranberries;
cook, stirring constantly, until the mixture has
thickened.
Carefully pour the boiling mixture evenly into the
wonton cups. Return to the oven for 15 minutes, or
until the filling is bubbling.
Remove from the oven, let cool slightly and serve,
sprinkled with confectioners’ sugar if desired.
Makes about 30 cups.
Brands may vary by region; substitute a similar product.
Nonstick cooking spray
1 package small wonton
wrappers (refrigerated)
1/4 cup butter or
margarine, melted
Confectioners’ sugar
(optional)
FILLING
4 medium Rainier Fruit*
Cameo or Fuji apples
1 tablespoon lemon juice
(optional)
3/4 cup sugar
1/2 teaspoon ground
cinnamon
1/8 teaspoon grated
nutmeg
1/2 cup dried cranberries
1 tablespoon water
2 tablespoons flour
Apple Cranberry Wonton Cups
Rainier Fruit Company
Line a sieve with a coffee filter or double thickness of
cheesecloth. Suspend the sieve over a deep bowl.
Spoon the yogurt into the filter, cover with plastic
wrap, place in the refrigerator and let stand to allow
the whey to drip out. When the yogurt has the
consistency of soft, velvety, spreadable cheese, about
6 hours, scrape into a bowl.
Add herbs, vinegar, pepper to taste and allspice to
the yogurt cheese. Stir. Cover and refrigerate for
2 hours or up to 24 hours.
Serve with sliced pears and a dollop of honey.
Makes 6-9 servings.
Nutritional information: Each serving ( 1 large
pear, 5 tablespoons dip) has 182 calories, 7 g protein,
40 g carbohydrates, 1 g fat, trace saturated fat, 2 mg
cholesterol, 5 g fiber, 58 mg sodium.
* Brands may vary by region; substitute a similar product.
3 cups plain
regular yogurt
2 tablespoons chopped
fresh tarragon
2 tablespoons chopped
fresh chives
1 tablespoon chopped
fresh dill
1 tablespoon
sherry vinegar
Freshly ground pepper
Dash of allspice
6 fresh California* pears,
any variety or a
mix, sliced
Honey (optional)
Fresh Herb Yogurt Dip
with Sliced Pears
California Pear Advisory Board
