Caramel Pear 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.

   Start 20-minute timer
3. 3

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

   Start 2-minute timer
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.

   Start 14-minute timer
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.

   Start 2-minute timer
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.