Won Tons Stuffed With Three Fruit Purees

Preparation

1. Step 1

   Put each fruit in separate small frying pans and cook over medium heat, ''sweating'' them until you obtain a thick puree. Add the juice of one-third lemon to both the banana and mango purees, and add sugar to taste to all three. Let the purees cool while you make the creme anglaise.

2. Step 2

   Pour the milk and one and one-half tablespoons of the sugar into a heavy saucepan. Put the egg yolks into a mixing bowl, whisk just to combine, then whisk in the remaining one and one-half tablespoons of sugar. Set the saucepan over medium heat and bring the milk to a boil. Immediately turn off the heat and pour about half the milk into the egg yolk-sugar mixture. Whisk continuously to mix. When combined, pour the egg yolk-sugar mixture back into the saucepan, whisk to combine and then cook over medium-low heat. Stir continuously, scraping the bottom of the pan. Don't allow the mixture to boil. When the mixture is thick enough to coat a spoon, strain it, stir in the litchi liquor and set aside, stirring it occasionally over the next 10 minutes.

3. Step 3

   When the fruit purees have cooled, put a half teaspoon of each puree into the center of four won ton skins; moisten the edges with a little water, fold and press the edges together to seal.

4. Step 4

   To cook the won tons, put the butter or peanut oil into a wok or skillet and heat until nearly smoking. Brown the won tons a few at a time, turning them in the hot fat. Remove and drain. Sprinkle them with powdered sugar.

5. Step 5

   Spoon the warm sauce onto the bottom of four plates. Arrange three won tons - each with a different puree - and the fruit garnish on the plates and serve.