Caramel Pear Pockets

Ingredients

• 4 Pears (Peeled and chopped; 3–4 pears called for in the source.)
• 0.5 cup Brown sugar
• 2 tbsp Pecans (Chopped.)
• 0.25 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 0.5 cup Water
• 2 tbsp Tapioca starch
• 1 can Sweetened condensed coconut milk (Use one 11–12 oz can. Substitute brown rice syrup if preferred.)
• Brown rice syrup (Alternative to sweetened condensed coconut milk; use enough to drizzle over the pockets. Exact quantity not stated.)
• 0.25 cup Oat milk (Omit when using brown rice syrup.)
• 1 pack Wonton wrappers (Use a vegan pack; quantity and package weight were not specified.)
• Oil for deep-frying (Only needed for the deep-fry method; amount not specified. Alternatively, air-fry the pockets.)

Steps

1. 1

   Peel and chop the pears into small, even pieces so they cook uniformly.

2. 2

   If making the caramel sauce, place the sweetened condensed coconut milk in a saucepan over low heat. Cook for about 20 minutes, stirring gently every few minutes so it does not scorch.

3. 3

   Remove the caramel from the heat and let it cool for about 2 minutes.

4. 4

   Slowly stir the oat milk into the slightly cooled caramel until the sauce is smooth and creamy. Omit this caramel-sauce process if using brown rice syrup.

5. 5

   Add the chopped pears, brown sugar, chopped pecans, cinnamon, nutmeg, and water to a saucepan.

6. 6

   Cook the pear mixture over medium heat for 12–14 minutes, stirring frequently, until the pears are tender and the mixture is bubbling gently.

7. 7

   Add the tapioca starch and stir thoroughly to distribute it without lumps.

8. 8

   Continue cooking the pear mixture for 1–2 minutes, stirring, until the juices thicken into a spoon-coating filling. Remove from the heat and allow it to cool enough to handle.

9. 9

   Place a small amount of pear filling in the center of each wonton wrapper. Do not overfill, or the wrappers may split.

10. 10

    Moisten the wrapper edges with water, fold or seal the wrappers around the filling, and crimp the edges firmly closed.

11. 11

    Deep-fry the filled pockets in hot oil until crisp and golden brown, or air-fry them until golden and cooked through. The source does not specify a temperature or cooking time, so monitor them closely.

12. 12

    Drizzle the finished pockets with the creamy caramel sauce. If using brown rice syrup, drizzle it directly over the pockets instead.

Notes

The source recommends brown rice syrup as a possible substitute for sweetened condensed coconut milk, although the author had not tested the substitution. Omit oat milk when using brown rice syrup. Use vegan wonton wrappers, since not all wonton wrappers are plant-based.

Nutrition per serving

• dessert
• vegan
• plant-based
• fried
• air-fried
• fruit dessert
• pear season
• holiday