KITCHEN ADVENTURES: TEST YOUR SWEET TOOTH. I truly love these savory baked wontons, and for a while now I’ve been wanting to try a dessert variation. I finally got around to it!

The basic procedure for making the wontons is exactly the same as the ginger/mushroom/garlic/cream cheese ones. For the filling I used peeled chopped pear (you have to peel European pears because their skins toughen up when they cook, or so the Internet tells me), cream cheese, cinnamon, and various combinations of cayenne, ginger, and rosemary. I gave them a very light sprinkle of salt before folding and oiling, which was a good idea.

The verdict: This was… actually too sweet for me. The pears become molten and supersweet when they cook, so there’s no textural contrast with the cream cheese (although there’s obviously a nice crunch on the wrappers). Moreover, the sweetness of the pear overwhelmed the cinnamon and cayenne, and to a lesser extent the cream cheese. The ginger and rosemary were able to hold their own a bit better, and the wontons with those ingredients were the tastiest (especially the ginger ones).

Sadly, I’m still looking for the perfect dessert wonton.