Pineapple Mascarpone Won Ton Sundae

Pineapple Mascarpone Won Ton Sundae

Photo of Pineapple Mascarpone Won Ton Sundae

INGREDIENTS:

1 lb. mascarpone cheese, softened
1 can (20 oz.) DOLE® Pineapple Tidbits, drained
2 cups milk chocolate coated toffee bits
60 won ton wrappers
4 egg(s), beaten
1 quart chocolate sauce
1 quart caramel sauce
3 quarts pineapple coconut ice cream
1 cup powdered sugar
15 sprigs fresh mint

DIRECTIONS:

  1. Combine mascarpone, pineapple and toffee bits in large mixing bowl with wooden spoon.
  2. Lay won ton on flat surface. Brush edges with beaten egg, place 2 teaspoons filling in center of won ton; fold diagonally pressing edges to seal. Continue until all won tons are assembled.
  3. Place won tons on parchment lined sheet pan, cover with plastic wrap, refrigerate 1 hour until completely chilled.
  4. Place 4 won tons in fryer basket. Fry 20 to 25 seconds or until won tons are golden brown. Remove; place on absorbent towels to drain.
  5. Drizzle chocolate and caramel sauce over bottom and rim of dessert plate. Place 3, 2 oz. scoops ice cream in center of plate. Arrange 4 won tons around ice cream; lightly dust with powdered sugar. Garnish with mint sprig.
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