Asian Supper Club @wholefoodsmarket_southstreet
Course 4: Asian Pear Wontons with Ginger Cashew Cream & Date-Walnut Crumble
#lemon #cinnamon #vanilla #agave
Email Lindsey.Kane@wholefoods.com to Sign up for April’s Mediterranean Supper Club
RECIPE
Serves 14-16
· 3 dozen small square egg roll wrappers
· 4-5 pears (preferably Asian pears)
· 2 cups of walnuts, toasted
· 1 cup dried dates, plus 2 cups of dates soaked in water
· 2 cups cashews
· 1 Tablespoon lemon juice
· ½ cup Agave Nectar
· 2 tsp vanilla
· 2 teaspoons cinnamon
· ½ teaspoon ginger
· 3 teaspoons tapioca flour
· Spray Oil
Toast walnuts in an oven at 325 F, about 5 minutes. Allow to cool. Preheat oven to 400 F degrees.
Wonton Cups: Lightly spray a Cup Cake dish with oil and insert Egg roll wrappers into each, to fill the mold. Lightly spray again with oil and bake for 2-3 minutes and remove from oven to cool. Line a baking sheet with parchment paper.
Ginger Cashew Cream: Soak 2 cups of dates in 2 cups of warm water for 1 hr (reserve liquid) and separately soak cashews in 2 cups of water for 1-4 hours. Reserve the Date soaking liquid, but discard cashew-soaking liquid. To a blender, add soaked cashews, ½ of the soaked dates, and some date soaking liquid. Puree until a smooth thick custard forms (add more soaked dates to increase the level of sweetness and more date liquid to thin the consistency). Finish with a 1 tsp of vanilla, and a ¼ tsp of ginger and 1 tsp cinnamon. Puree one last time, store in the refrigerator until ready to serve.
Pear filling: Whisk together agave, 1 tsp vanilla, 1 tsp cinnamon, and ¼ tsp ginger with lemon juice. Add the chopped pears, tossing until evenly coated. Allow to sit in juice for 15-20 minutes. Remove the pears from juice and transfer to a dry bowl. Sprinkle with 3 tsp tapioca flour, toss to combine. Stir in half of the walnut date mixture (reserve the other ½ for garnish). Place in baking dish and bake at 400F for 15-20 minutes, until golden-brown.
Date Walnut Crumble: Meanwhile, in a food processor pulse the dried (unsoaked) dates with toasted walnuts until a coarse crumb forms.
Spoon the pear mixture into each wonton cup and return to the oven for 2 minutes. Remove from oven and plate immediately with a drizzle of agave. Serve with cashew cream and remaining walnut-date crumble. Finish with a light sprinkle of cinnamon. Enjoy!