2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package won-ton wrappers
oil for frying
For Boozy Caramel Sauce:
½ cup butter or margarine
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Sabra Orange Brandy), optional
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips
To make the filling:
Place the bananas, chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the won-ton skins as you handle them. It will also change the texture of the filling – you will not have pockets of melted chocolate in the won-tons.
To make the won-tons:
Separate and place the won-ton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the centre of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the won-ton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
Fry the won-tons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the won-tons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate.
To make the sauce:
Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
Serve the won-tons warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.