Raspberry Firecrackers

1. In a small bowl, toss the raspberries with the chocolate, sugar and orange zest.

2. Place 1 wonton skin on a work surface; keep the remaining skins covered. Place 1/2 teaspoon of the filling in one corner of the wonton skin, roll up diagonally to tightly enclose the filling. Twist the ends in opposite directions and pinch together to form a "firecracker." Repeat the procedure with the remaining skins and filling.

3. In a medium skillet, heat the oil to 375°F. Fry the firecrackers in batches of four at a time until lightly browned, about 1 minute. With a slotted spoon, transfer them to paper towels to drain and cool slightly.

4. Dust the firecrackers with confectioners' sugar and serve warm on their own or with the Ginger Caramel Sauce.

Meanwhile, make the Ginger Caramel Sauce

1. In a small saucepan, simmer 1/2 cup of the heavy cream with the ginger for about 10 minutes. Set aside.

2. In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown color, 10 to 15 minutes. Being careful to avoid splatters, stir in the remaining 2 tablespoons heavy cream. Remove from the heat.

3. Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.

Make ahead

The sauce will keep refrigerated for up to 1 month. Rewarm over low heat before serving.