Peach Mascarpone and Pecan Wontons

Name: Peach Mascarpone and Pecan Wontons
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 25 to 30 wontons
Ingredients: 2 fresh peaches (semi-ripe to ripe,) to yield 2 cups diced; 2 tablespoons sugar; 1/2 cup mascarpone cheese; 3 tablespoons chopped pecans, toasted and salted; 1 package wonton wrappers (25 to 30); 1 egg, beaten; Vegetable oil, for frying; 1 tablespoon confectioners' sugar, for garnish

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Level: Intermediate
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 25 to 30 wontons

Level: Intermediate
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 25 to 30 wontons

Ingredients

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2 fresh peaches (semi-ripe to ripe,) to yield 2 cups diced

2 tablespoons sugar

1/2 cup mascarpone cheese

3 tablespoons chopped pecans, toasted and salted

1 package wonton wrappers (25 to 30)

1 egg, beaten

Vegetable oil, for frying

1 tablespoon confectioners' sugar, for garnish

Directions

Pit the peaches and chop into small dice. In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat. Stir in the mascarpone cheese and pecans. Keep the wonton wrappers under a moist towel to prevent drying out. Working one by one, place a heaping tablespoon of peach-mascarpone mixture in the center of the wrapper. Brush egg wash along the top two sides, and then fold into a triangle, squeezing out as much air as possible. Line the finished wontons on a plate and cover with another damp towel until ready to fry.
In a medium-sized skillet, heat the oil until just smoking. Working in batches, fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain excess oil. Transfer to a serving plate and garnish with confectioners' sugar.