Dragon Fruit & Strawberry “Poke” with Pepper Syrup
|Brown rice syrup||3 cups|
|Balsamic vinegar||2 cups|
|Pepper, Black Coarse Grind 500 g||3/4 cups|
|Lemon juice||6 tbsp|
|Whipping (35%) cream||3 cups|
|Egg roll wrappers||30 each|
|Diced strawberries (1/4-inch dice)||9 cups|
|Oil for frying||6 cups|
|Butter, melted||1 1/2 cups|
|Diced peeled dragon fruit (1/4-inch dice)||9 cups|
Bring rice syrup, vinegar and 6 tablespoons of the pepper in small saucepan to boil, whisking occasionally. Reduce heat to medium-low; simmer 15 minutes. Stir in lemon juice. Let stand 1 hour. Strain balsamic pepper reduction through several layers of cheesecloth into small bowl. Cover and refrigerate until ready to serve.
Meanwhile, beat cream, ¾ cup of the sugar and another 3 teaspoons of pepper in medium bowl with electric mixer on medium speed until soft peaks form. Cover and refrigerate until ready to serve.
Mix strawberries with 1 cup and 2 tablespoons sugar in small bowl. Let stand at room temperature 10 to 15 minutes or until sugar dissolves. Set aside.
Preheat oven to 350°F. Cut each egg roll wrapper in half to create 2 rectangles. Then cut each rectangle in half diagonally to create 4 triangles. Heat oil in large skillet on medium heat. Fry triangle wrappers in batches until puffed and golden, about 1 to 2 minutes per batch, turning once. Remove with slotted spoon to paper towel-lined baking sheet to drain. Mix remaining 1 cup and 2 tablespoons sugar and 4 tablespoons pepper in small bowl. Brush fried triangle wrappers with 1/2 of the melted butter. Sprinkle each triangle wrapper with 1/2 teaspoon of the pepper sugar mixture. Brush triangles again with remaining butter. Place triangles on baking sheet. Bake 6 minutes or until golden brown and pepper sugar mixture is caramelized. Let cool slightly on wire rack.
To assemble for serving, place 1 tablespoon peppered whipped cream on the wide side of each triangle crisp. Top with 2 teaspoons each strawberries and dragon fruit. Drizzle with balsamic pepper reduction.