Ingredients

• 2/3 cup quick plum preserves at room temperature
• 1/3 cup finely chopped firm-ripe red or black plums
• 12 wonton wrappers, thawed if frozen
• All-purpose flour for dusting
• About 6 cups vegetable oil
• 10 fresh mint leaves (preferably spearmint)
• 2 teaspoons fresh lemon juice
• 1/2 cup chilled heavy cream
• 1 1/2 tablespoons confectioners sugar plus additional for dusting
• Special equipment: a deep-fat thermometer; a mortar and pestle

Instructions

1. Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup. Transfer drained preserves to a bowl and stir in chopped plums.
2. Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and put a rounded teaspoon of plum mixture in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold wrapper in half to form a triangle, pressing down around filling to force out air and pressing edges together firmly to seal. Transfer to a dry kitchen towel and make 11 more ravioli in same manner.
3. Fry ravioli: Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
4. Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
5. Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl. Whisk in cream and confectioners sugar and whisk until soft peaks form. Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.
6. Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl. Whisk in cream and confectioners sugar and whisk until soft peaks form.
7. Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.