Fried Plum Ravioli with Mint Cream

ingredients

• 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 1 1/2 quarts vegetable oil
• 10 fresh mint leaves (preferably spearmint)
• 2 teaspoons fresh lemon juice
• 1/2 cup chilled heavy cream
• 4 1/2 teaspoons confectioners sugar plus additional for dusting
• Special equipment: a deep-fat thermometer, a mortar and pestle

directions

Make ravioli:

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.

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:

Heat 2 inches oil in a 1 gallon heavy pot until it registers 375 degrees on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1.5 minutes. Transfer as fried with a slotted spoon to paper towels to drain.

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.

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