Blackberry Cabernet Wontons

20.01.2012 Jackie Dodd-Mallory (Senior Editor) 27 Comments

I know that you can all tell how much I love party food, I’ve been making a lot of it these days. Food to serve to other people. Every country in the world will tell you how important food is to their culture, how community happens around a table, how love grows between mouthfuls of hand made food. It’s too bad that hasn’t become ingrained in Americans. We have "fast" food, as if we just need to get through the meal as quickly as possible to move on to better things like…reality TV? Whats the rush? Why don’t more people savor meal times, enjoy it as a journey and view food as too sacred to be "Fast"? Or take time to make food for as well as WITH their loved ones? 

Blackberry Cabernet Wontons 

3 cups of blackberries (fresh or frozen)

1 1/2 cups powdered sugar, (plus 1/4 cup for dusting, divided)

1/2 cup Cabernet Sauvignon

1/2 tsp salt

14-16 wonton wrappers

In a pot over medium heat, add the blackberries, 1 1/2 cups powdered sugar, wine and salt. allow to cook and reduce until the liquid becomes very thick, with tracks left behind when you drag a spoon through the pan, about 10-15 minutes. Frozen berries have a higher water content, so those will take longer than fresh.

Allow to cool.

Place the wonton wrappers on a flat surface. Brush all of the edges with water.

Place about 1 to 2 tsp of blackberries in the center of the wonton paper.

Fold the wonton paper in half to form a triangle, press the edges together until very well sealed.

Brush the bottom of the triangle with water and fold the corners into the center and press into shape.

Heat 1/4 to 1/2 cup of oil (enough to form about 1/2 inch of oil in the bottom of your pan) in a pan over medium-high heat.

Cook the wontons, about 6 at a time, on each side until golden brown. About 3 minutes per side.

Remove from pan and allow to dry on a stack of paper towels. 

Sprinkle with powdered sugar.