Won Ton Cups with Warm Passion Fruit Cream Cheese and Roasted Island Relish

This is a creamy fruity mini tart to serve as an appetizer.

Photo of Won Ton Cups with Warm Passion Fruit Cream Cheese and Roasted Island Relish

INGREDIENTS:

1 can (15.25 oz.) DOLE® Tropical Fruit Salad
1 tablespoon vegetable oil
1/2 teaspoon garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
1 lime, grated and juiced
1/4 cup DOLE Green Onions, thinly sliced
8 oz. cream cheese, softened
24 won ton wrappers

DIRECTIONS:

  1. Drain tropical fruit salad reserving 1/2 cup syrup. Cut each piece of fruit in half, place in small mixing bowl. Add oil, ginger, cloves and red pepper flakes; toss to coat well.
  2. Place mixture in 9-inch metal pie pan; roast at 400ºF 30 minutes, stirring once. Remove from oven; pour lime juice over fruit to deglaze pan. Add green onions, toss to coat. Refrigerate 30 minutes or until ready to use.
  3. Heat reserved syrup in 2-quart saucepan over medium-high heat, reducing to 1/4 cup. Remove from heat; cool slightly.
  4. Beat cream cheese and reduced syrup, in medium bowl until well blended.
  5. Coat inside of 24 mini muffin wells with vegetable oil. Place 1 won ton wrapper in each cup; pressing down to make cup shape. Lightly brush inside of won ton with vegetable oil. Bake at 350ºF for 5 to 6 minutes or until golden brown.
  6. Using pastry bag, pipe cream cheese mixture into warm cups. Top each cup with 1/2 tablespoon roasted relish; sprinkle with lime zest.
Fruit pairings tout 2018
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