Tipsy Peach Hand Pies
4 days 30 min (mostly infusing)Makes about 24 hand pies
Crispy fried wonton pies filled with bourbon-infused peach compote, dusted with cinnamon sugar.
| prepPrepare an ice bath | |||
| prepSet up a mesh strainer over a bowl | |||
| 1 lb firm, ripe peaches | Blanch peaches, peel, pit & slice | Infuse in bourbon, chill 4–7 days | Cool, dust with sugar to serve |
| About 120 ml bourbon | |||
| 15 g unsalted butter | Drain peaches, chop; melt butter | Cook filling, medium heat, 10+ min | |
| 100 g peach preserves | |||
| ¼ tsp ground cinnamon | |||
| Pinch kosher salt | |||
| 24 square wonton wrappers | Fill & seal wonton pyramids | ||
| Canola oil (about 2 inches in pot) | Heat oil to 350–365°F / 175–185°C | Fry 3–4 pies, 1–2 min per batch | |
| Powdered, superfine, or cinnamon sugar, for dusting | |||
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