Peach, Mascarpone and Pecan Wontons

Name: Peach, Mascarpone and Pecan Wontons
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 25
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp confectioners sugar, for garnish; 1 egg; 118 milliliters mascarpone cheese; 2 fresh peaches (semi-ripe to ripe); 3 Tbsps chopped, salted pecans, toasted; 2 Tbsps sugar; 25 servings Vegetable oil, for frying; 1 package wonton wrappers (25 to 30)

The recipe Peach, Mascarpone and Pecan Wontons could satisfy your Chinese craving in about 1 hour and 5 minutes. This hor d'oeuvre has 105 calories, 3g of protein, and 5g of fat per serving. This recipe serves 25. Head to the store and pick up pecans, peaches, mascarpone cheese, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Pit the peaches and chop into small dice to yield 2 cups. Cook's Note: If the peaches are ripe, you will only need 2, but if they're still a bit firm, you may need 3 to yield the 2 cups needed.

Ingredients you will need

Peach

In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes.

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Peach

Sugar

Equipment you will use

Sauce Pan

Remove from the heat.

In a medium bowl, combine the mascarpone cheese and chopped pecans.

Ingredients you will need

Mascarpone

Pecan Pieces

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Bowl

Add the cooked peaches to the mascarpone mixture and stir to combine.

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Mascarpone

Peach

In a medium-size, heavy-bottomed skillet or deep fryer, heat the oil to 375 degrees F.

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Cooking Oil

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Deep Fryer

Frying Pan

In a bowl, beat the egg for the egg wash. Keep the wonton wrappers under a moist towel to prevent them from drying out. Working 1 by 1, place a wonton wrapper on the cutting board.

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Wonton Wrappers

Egg

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Cutting Board

Bowl

Place a heaping tablespoon (using 2 spoons to scrape the mixture off) peach-mascarpone mixture in the center of the wonton wrapper, making sure you have pecans in the mixture.

Ingredients you will need

Mascarpone

Pecans

Peach

Brush the egg wash along the top 2 sides of the wonton, and then fold over into a triangle, squeezing out as much air as possible. Too much air in the filling will cause the wonton to burst during frying. Press to seal the edges. Line the finished wontons on a plate and cover with another damp towel until ready to fry.

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Egg

Working in batches of 3, gently fry the wontons until golden brown, about 2 minutes on each side.

Remove the wontons to a paper towel-lined plate to drain the excess oil.

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Cooking Oil

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Paper Towels

Transfer to a serving plate and dust with confectioners' sugar.

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Powdered Sugar

Serve warm.

Equipment

Ingredients

Servings:

1Tbsp

confectioners' sugar, for garnish 1

egg 118milliliters

mascarpone cheese 2

fresh peaches (semi-ripe to ripe)3Tbsps

chopped, salted pecans, toasted 2Tbsps

sugar 25servings

Vegetable oil, for frying 1package

wonton wrappers (25 to 30)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Mulderbosch Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.