There’s a wonderful little delicacy I’d like you tell you about, but I can’t remember what it’s called.  They are a specialty of the Philipines, tasty as all get-out, dirt cheap, flexible, and easier than a hog on ice–possibly the ideal food.

All you need are some egg roll wrappers (sometimes labelled “wonton wrappers”; same thing), some kind of semi-firm fruit, sugar, and a deep-frying contraption.  Oh, you’ll need a beaten egg too, to seal the wrapper, and a little powdered sugar wouldn’t hurt, to doll things up at the end.

I’ve made these with bananas and I’ve made these with apples; both came out like aces.  All you do is cut the fruit up into pieces about the size of your thumbtip, dump those into a bowl, and toss ’em around with some sugar.  Leave ’em sit for about half an hour.  The sugar’ll draw the liquid out of the fruit, the fruit will soften, and the sugar will dissovle into the drawn-out liquid and make a beautiful syrup.  It’s all very nice and all you have to do is sit on your pretty little butt and eat bon-bons while it happens.

If you’re feeling daring or think that you somehow resemble Martha Stewart, you can add some other kind of flavor to the mix.  I happen to be a sucker for vanilla but cinnamon is always good too–or both.

All you have to do now is follow the directions on the egg roll wrapper package:  Spoon the fruit onto a wrapper, roll it up like a little burrito (the package will have illustrations to assist you), seal the final edge with the beaten egg, deep-fry the little lovelies, and that’s that.  Dust them with a snowfall of powdered sugar, if you have chosen to go that route, and serve ’em up.

Nice with ice cream and/or crème anglaise.  If you really want to get fancy, you can remember what I remember from culinary school:  WBMC, which stands for whipped cream, berries, mint, and chocolate.  Use your imagination, but don’t worry about being fussy.  They’re pretty simple and might as well stay that way.

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