Tipsy Peach Hand Pies are what happens when bourbon-soaked peaches meet wonton wrappers in hot oil.
Summer's fleeting sweetness deserves a vessel this bold. These fried hand pies skip traditional pastry for crispy wonton wrappers stuffed with peaches that have been swimming in bourbon for a week. The fruit cooks down into a silky filling laced with oak, caramel, and vanilla notes — then gets sealed tight and fried golden. The bourbon infuses into cocktails later; the peaches become something you'll want to hoard in the freezer for off-season cravings.
🍑 INGREDIENTS: • 1 lb. firm, ripe peaches • About ½ cup bourbon • 1 tbsp. unsalted butter • ⅓ cup peach preserves • ¼ tsp. ground cinnamon • Pinch kosher salt • 24 square wonton wrappers • Canola oil • Powdered, superfine, or cinnamon sugar, for dusting
🥄 METHOD: 1. Prepare an ice bath. Bring a small saucepan of water to a rolling boil over high heat. 2. Drop the peaches in the boiling water for 10 seconds. Remove with a slotted spoon to the ice bath to shock. 3. Peel away the skin and discard, then pit and slice the peaches. 4. Transfer the peach slices to a pint-sized jar and pour in about ½ cup bourbon to the fill line. Cover the jar with the lid. 5. Transfer to the refrigerator for at least 4 days or up to 1 week to infuse. 6. Drain the peaches in a mesh strainer set over a bowl, reserving the peach-infused bourbon for cocktails. Chop the peaches. 7. Melt the butter in a small saucepan and add the chopped peaches, peach preserves, cinnamon, and salt. 8. Cook over medium heat for at least 10 minutes, until sauce has thickened and clings to peaches. 9. Arrange wonton wrappers on a work surface with a point of the square facing you like a diamond. 10. Place 1½ to 2 teaspoons peach filling in the center of each diamond. 11. Brush the outer edges of wrappers with water and bring the four corners together over the filling to create a pyramid shape, displacing any air pockets as you press the four seams firmly to seal. 12. Fill a large heavy pot with about 2 inches of canola oil. Heat the oil over high until it reaches 350° to 365°F. 13. Fry 3 to 4 hand pies at a time for 1 to 2 minutes, turning them in the oil a few times, until evenly golden brown. 14. Use a slotted spoon to transfer the fried pies to a paper towel–lined plate. 15. Let the pies cool a few minutes. Dust with powdered sugar, superfine sugar, or cinnamon sugar. 16. Note: These are best served warm while exterior is crisp. If they do cool and soften, crisp them back up in a 350°F oven for 3 to 5 minutes. Dust with sugar again to serve.
Save this for the next porch dinner that needs a statement dessert.
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