FRIED GINGER-BLUEBERRY PIE WITH LEMON CREAM

Fried Ginger-Blueberry Pie with Lemon Cream image

Provided by Ming Tsai

Categories dessert

Time 48m

Yield 4 servings

Number Of Ingredients 11

Grapeseed oil, for frying
1 tablespoon butter
1 tablespoon minced ginger
2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating
1/2 cup sugar
2 lemons, zested and juiced
1 tablespoon cornstarch mixed with 1 teaspoon water
4 large egg roll skins
1 cup whipped cream, slightly sweetened
Maple syrup, for plating
Powdered sugar, for plating

Steps:

Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.
Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.