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1
In a saute pan over medium heat, toast nuts for approximately 4 minutes, or until they begin to brown.
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2
Reserve.
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3
In a saute pan over medium-high heat, melt butter.
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4
Add pears and nuts and saute for approximately 5 minutes, or until pear begins to brown.
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5
Add Poire William, let it heat for 5 seconds, then ignite with a flame.
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6
Stand back!
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7
If flame does not burn out after 10 seconds, smother with a lid.
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8
Remove from heat and let cool.
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9
Place a small bowl of warm water beside wonton wrappers.
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10
Put a single won ton wrapper in the palm of your hand and spoon 1 teaspoon of pear mixture onto the center.
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11
Dip your finger in water and trace a circle around the pear mixture with your wet finger (water is the glue of wonton wrappers).
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12
Pinch and seal wrapper around pear mixture like a small beggar's purse.
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13
If you are not going to fry the wontons immediately, cover with a damp dishtowel and refrigerate.
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14
Pour peanut oil into a pot or heavy skillet until it is 1-inch deep.
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15
Turn heat to medium-
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16
high and heat oil.
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17
When you think oil is ready, drop in a tiny piece of a wonton skin.
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18
If oil sizzles immediately, you are ready to rock.
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19
If oil begins to smoke at any time, remove pan from the heat and allow to cool slightly.
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20
Fry as many wontons at 1 time as your skillet will accommodatewithout letting them touch.
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21
Fry or 30 seconds, or until the bottom side is golden brown.
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22
Then turn over for 15 more seconds, or until top side is the same color.
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23
Remove with a slotted spoon and transfer to a large brown paper grocery bag, or paper towels, to drain excess oil.
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24
Proceed to next batch.
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25
Place powdered sugar in a small strainer and hold strainer over wontons.
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26
Tap strainer gently to dust won tons with a light sprinkling of powdered sugar.
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27
Serve immediately
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28
Recommended beverage: Poire William
