-
1
Put each fruit in separate small frying pans and cook over medium heat, ''sweating'' them until you obtain a thick puree.
-
2
Add the juice of one-third lemon to both the banana and mango purees, and add sugar to taste to all three.
-
3
Let the purees cool while you make the creme anglaise.
-
4
Pour the milk and one and one-half tablespoons of the sugar into a heavy saucepan.
-
5
Put the egg yolks into a mixing bowl, whisk just to combine, then whisk in the remaining one and one-half tablespoons of sugar.
-
6
Set the saucepan over medium heat and bring the milk to a boil.
-
7
Immediately turn off the heat and pour about half the milk into the egg yolk-sugar mixture.
-
8
Whisk continuously to mix.
-
9
When combined, pour the egg yolk-sugar mixture back into the saucepan, whisk to combine and then cook over medium-low heat.
-
10
Stir continuously, scraping the bottom of the pan.
-
11
Don't allow the mixture to boil.
-
12
When the mixture is thick enough to coat a spoon, strain it, stir in the litchi liquor and set aside, stirring it occasionally over the next 10 minutes.
-
13
When the fruit purees have cooled, put a half teaspoon of each puree into the center of four won ton skins; moisten the edges with a little water, fold and press the edges together to seal.
-
14
To cook the won tons, put the butter or peanut oil into a wok or skillet and heat until nearly smoking.
-
15
Brown the won tons a few at a time, turning them in the hot fat.
-
16
Remove and drain.
-
17
Sprinkle them with powdered sugar.
-
18
Spoon the warm sauce onto the bottom of four plates.
-
19
Arrange three won tons - each with a different puree - and the fruit garnish on the plates and serve.
