Honey Blossoms with Candied Orange Peel
Makes 24 flowers
24 wonton wrappers
6 ounces mascarpone cheese
1/3 cup Honey Ridge Farms Clover Honey Creme
1 teaspoon dried orange peel OR 1 Tablespoon freshly grated orange zest
1/3 cup heavy (whipping) cream
Preheat oven to 425°F. Spray mini-muffin tin, or grease it. Press one wonton wrapper into each of the 24 wells of the prepared tin, letting the points stick out.
In a medium bowl, beat the mascarpone, honey creme, orange peel/zest and salt until thoroughly blended.
In a separate bowl, lightly beat the egg with the heavy cream, then pour that mixture into the cheese/honey and stir to combine.
Put a spoonful of the filling into each of the wontons; there should be just enough to fill each one.
Bake for 5 minutes, then remove from oven and let stand,
Garnish as desired - I used candied orange peel (recipe below.)
To make candied orange peel:
Peel of 1 orange
1 1/2 cups sugar, divided
1 cup water
Peel the orange and remove the white pith from the inside of the peel. Cut the peel into thin strips.
Put 1 cup sugar and water in a small saucepan, and bring to a boil. Add the orange peel, return to a boil. Reduce the heat and simmer until peel is very soft, then drain.
Toss the peel and the reserved sugar on a plate, separating the strips.
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