Strawberry Shells
Ingredients:
- 1/3 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 12 wonton wrappers
- 3 tablespoons butter, melted
- 3 cups (about 1 pound) stemmed California strawberries
- 6 ounces (3/4 cup) mascarpone or whipped cream cheese
- 2 tablespoons honey
- 2 teaspoons Grand Marnier or orange juice
- 12 fresh mint leaves, optional
- Heat oven to 325°F (160°C).
- In small bowl, mix together sugar and cinnamon; set aside.
- Arrange wonton wrappers on work surface. Evenly brush tops of each with butter.
- Sprinkle about 1 teaspoon sugar mixture over each wrapper; press lightly to make sugar mixture adhere.
- Carefully transfer each wrapper to a cup of an ungreased muffin tin; press down to form a cup.
- Bake 8 to 10 minutes or until golden brown and crisp. Remove from pan; cool on wire rack.
- Meanwhile, fan strawberries by cutting 4 to 5 slices into each, cutting 3/4 of the way through. Lay strawberry on its side; press down gently to fan. Set aside.
- In small bowl, mix together mascarpone cheese, honey and Grand Marnier; spoon scant tablespoon into each wonton cup. Garnish with strawberries and mint, if desired.
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