Title: Pagoda Fruit Crisp
Categories: Dessert Fruit Chinese
Yield: 2 Servings

		Wonton wrappers
		Cream, whipped
		Fruit, seasonal, sectioned - skinned, and depitted

Fry the wonton skins in the least amount of peanut oil possible. When done, drain and set aside between paper towels to dry.

Put on skin on the serving plate, and layer seasonal fruits onto it in any pleasant design you can manage. Add spots of whipping cream into the design and then put another fried skin onto the fruit but with its corners offset from that of the first layer.

To achieve a "pagoda" effect make sure the second layer skin is slightly smaller than that first layer. Also try not to put the fruit on to cover the entire skin. Leave about a half inch of the edges clean.

Cover the second layer with fruit and whipped cream and garnish and serve.

Source: Martin Yan's Cooking for Two Show - 1994 : KQED - PBS Productions, San Francisco

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