Title: Pagoda fruit crisp
 Categories: Desserts, Fruits, Chinese
      Yield: 2 Servings
 
           Wonton wrappers
           Cream, whipped
           Fruit, seasonal, sectioned
           -- skinned, and depitted
 
     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.