Served as dessert. Vegetarian dish.

2 medium Pears, peeled and shredded

2 medium Apples, peeled and chopped

3 Tablespoons dried Tart Cherries, chopped

2 teaspoons Lemon Juice

1 Tablespoon Butter or Margarine

3 Tablespoons Marsala Wine or Apple Juice

2 Tablespoons Almonds, finely chopped

1 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/4 cup Maple Syrup

36 Wonton Wrappers, 3 1/4-inch rounds

3 Tablespoons Butter, melted

Confectioners' Sugar

Original called for 2 tablespoons of butter to cook fruit inches. For filling, in a medium bowl toss together pears, apples, cherries, and lemon juice. In a large skillet cook fruit mixture in the 2 tablespoons butter or margarine over medium heat about 7 minutes. Reduce heat; stir in Marsala or apple juice, nuts cinnamon, and ginger. Cook for 3 minutes more or till liquid has evaporated, stirring often. Stir in syrup; set aside. For each wonton, spoon about 2 teaspoons filling into the center of a wrapper. Lightly moisten edges of wrapper with water. Fold top edge of wrapper over filling to opposite edge, making a half-moon. Press edges together to seal. Arrange wontons on a greased baking sheet. Brush with the melted butter. Sprinkle with coarse sugar, if using. Bake in a 350F oven for 12 to 15 minutes or till golden. Cool slightly. Sprinkle with powdered sugar, if using. Serve with some fat-free vanilla frozen yogurt and they would be a great lowfat dessert. Fruit-and-nut-filled wontons add a subtle finish to the evening meal.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 36

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