Deep-Fried Won Ton Brie with Fresh Pineapple Marmalade
Fry the wonton until it is extra crisp. Bite in and taste the melted brie, combined with the taste of macadamia nuts. It only gets better when dipped in homemade marmalade.
Serving amount varies
Pineapple Marmalade (See bottom of page)
Oil for deep-frying
Chopped macadamia nuts (optional)
1 egg white
Take a wonton wrapper and brush with egg white. Place a cube of brie in the middle. (You can add a sprinkle of chopped macadamia nuts or other nuts if you like.) Press the cheese down while gathering up the wonton wrapper to make a little purse, and pinch the wrapper together just above the cheese to seal. The wonton wrapper should fan out a little at the top, with the overall effect being one of a miniature gift-wrapped package.
In a deep heavy pot or wok, heat oil to 350° F. Deep-fry purses to a golden brown for about 2 to 3 minutes. Drain on paper towels. Serve with warm pineapple marmalade.
As an alternate to this method, the brie may be wrapped in phyllo and baked in a 350° F oven for 10 minutes or until golden brown.
Makes 2 cups
2 cups chopped pineapple (fresh or canned)
1 cup granulated sugar
Pinch of hot chili flakes (optional)
In a heavy saucepan, combine pineapple with sugar. Bring the mixture to a boil and then simmer uncovered until it thickens to a syrupy consistency, stirring occasionally. It will take about 45 minutes for fresh pineapple, or less if you're using canned pineapple.
For a quick dipping sauce, combine a jar of prepared orange or pineapple marmalade and thin with white over low heat for about 5 minutes until the sauce becomes a good consistency for dipping. Spice it up with a pinch of hot chili pepper flakes.