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1
In a bowl, mix the tropical fruit with the brown sugar, nuts, and ginger together.
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2
In a small bowl, beat the egg.
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3
Lay several of the wonton wrappers on a work surface.
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4
Spoon 2 teaspoons of filling into the center of each wrapper.
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5
Paint the edges with the beaten egg and fold the bottom up over the top to enclose the filling and make a triangle.
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6
Press down to completely seal the edges.
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7
Repeat with the remaining ingredients.
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8
In a large wok or pot, heat oil to 360 degrees F to 370 degrees F. Add the fruit wontons in batches to the oil and cook until golden brown, about 45 seconds, turning as they cook.
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9
Remove, drain on paper towels, and dust with powdered sugar.
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10
Repeat with the remaining wontons.
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11
Spoon Ginger Creme Anglaise on the bottom of dessert plates, and top with 3 to 4 wontons per plate.
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12
Garnish the plates with dried banana and pineapple chips, and crystallized ginger, if desired.
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13
In a small, heavy saucepan, combine cream and ginger.
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14
Warm to about 110 degrees F over medium-low heat.
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15
Remove from the heat and let steep for 10 minutes.
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16
In a bowl, whisk together the egg yolks and sugar.
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17
Add 1/2 cup of the hot cream to the egg mixture, whisking constantly.
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18
Gradually whisk the egg mixture into the cream and cook, stirring, over medium heat until it thickens and coats the back of a spoon, about 3 minutes.
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19
Remove from the heat and strain into a clean bowl.
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20
Discard the ginger.
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21
Serve immediately.
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22
If not serving immediately, press plastic wrap against the surface of the custard so a film will not form, and refrigerate.
