Fry the wonton skins in the least amount of peanut
oil possible. When done, drain and set aside between
paper towels to dry.
Put on skin on the serving plate, and layer
seasonal fruits onto it in any pleasant design you can
manage. Add spots of whipping cream into the design
and then put another fried skin onto the fruit but
with its corners offset from that of the first layer.
To achieve a "pagoda" effect make sure the second
layer skin is slightly smaller than that first layer.
Also try not to put the fruit on to cover the entire
skin. Leave about a half inch of the edges clean.
Cover the second layer with fruit and whipped cream
and garnish and serve.
Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco
