Dragon Fruit and Strawberry Poke
dessert

Dragon Fruit and Strawberry Poke

(Not rated yet )

Pepper’s tongue-tingling boldness is tempered by naturally sweet dragon fruit in this creative take on poke. Serve fresh strawberry and diced dragon fruit salad (mock poke) atop a dollop of peppered whipped cream and crispy wonton triangles. Drizzle with a balsamic-pepper syrup for an assertive spice sensation that’s here to stay.

  • 30m

    prep time

  • 30m

    Cook Time

  • 352

    Calories

  • 11

    Ingredients

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Ingredients

10

(2 piece)

Servings

  • 1/2 cup brown rice syrup
  • 1/3 cup balsamic vinegar
  • 1 tablespoon plus 2 1/2 teaspoons McCormick Gourmet™ Organic Black Pepper, Coarse Ground
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 8 tablespoons sugar, divided
  • 1 1/2 cups diced strawberries, (1/4-inch dice)
  • 5 egg roll wrappers
  • 1 cup oil, for frying
  • 4 tablespoons butter, melted
  • 1 1/2 cups diced peeled dragon fruit, (1/4-inch dice)

Instructions

  • Bring rice syrup, vinegar and 1 tablespoon of the pepper in small saucepan to boil, whisking occasionally. Reduce heat to medium-low; simmer 15 minutes. Stir in lemon juice. Let stand 1 hour. Strain balsamic pepper reduction through several layers of cheesecloth into small bowl. Cover and refrigerate until ready to serve.

  • Meanwhile, beat cream, 2 tablespoons of the sugar and another 1/2 teaspoon pepper in medium bowl with electric mixer on medium speed until soft peaks form. Cover and refrigerate until ready to serve.

  • Mix strawberries with another 3 tablespoons sugar in small bowl. Let stand at room temperature 10 to 15 minutes or until sugar dissolves. Set aside.

  • Preheat oven to 350°F. Cut each egg roll wrapper in half to create 2 rectangles. Then cut each rectangle in half diagonally to create 4 triangles. Heat oil in large skillet on medium heat. Fry triangle wrappers in batches until puffed and golden, about 1 to 2 minutes per batch, turning once. Remove with slotted spoon to paper towel-lined baking sheet to drain. Mix remaining 3 tablespoons sugar and 2 teaspoons pepper in small bowl. Brush fried triangle wrappers with 1/2 of the melted butter. Sprinkle each triangle wrapper with 1/2 teaspoon of the pepper sugar mixture. Brush triangles again with remaining butter. Place triangles on baking sheet. Bake 6 minutes or until golden brown and pepper sugar mixture is caramelized. Let cool slightly on wire rack.

  • To assemble for serving, place 1 tablespoon peppered whipped cream on the wide side of each triangle crisp. Top with 2 teaspoons each strawberries and dragon fruit. Drizzle with balsamic pepper reduction.

Nutrition information (per Serving)

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