Active Time

　　40 minutes

　　Total Time

　　2 3/4 hours

　　

Ingredients

Makes 4 dessert servings

　　2/3 cup quick plum preserves at room temperature

　　1/3 cup finely chopped firm-ripe red or black plums

　　12 wonton wrappers, thawed if frozen

　　All-purpose flour for dusting

　　About 6 cups vegetable oil

　　10 fresh mint leaves (preferably spearmint)

　　2 teaspoons fresh lemon juice

　　1/2 cup chilled heavy cream

　　1 1/2 tablespoons confectioners sugar plus additional for dusting

　　

Special Equipment

a deep-fat thermometer; a mortar and pestle

　　

Make ravioli:

Step 1

Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup. Transfer drained preserves to a bowl and stir in chopped plums.

　　

Step 2

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and put a rounded teaspoon of plum mixture in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold wrapper in half to form a triangle, pressing down around filling to force out air and pressing edges together firmly to seal. Transfer to a dry kitchen towel and make 11 more ravioli in same manner.

　　

Fry ravioli:

Step 3

Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes. Transfer as fried with a slotted spoon to paper towels to drain.

　　

Step 4

Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl. Whisk in cream and confectioners sugar and whisk until soft peaks form.

　　

Step 5

Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.