Peach Mascarpone And Pecan Wontons Food

PEACH, MASCARPONE AND PECAN WONTONS

Steps:

• 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.
• In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat.
• In a medium bowl, combine the mascarpone cheese and chopped pecans. Add the cooked peaches to the mascarpone mixture and stir to combine.
• In a medium-size, heavy-bottomed skillet or deep fryer, heat the oil to 375 degrees F.
• 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. 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. 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.
• 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. Transfer to a serving plate and dust with confectioners' sugar. Serve warm.

PEACH AND PECAN SALAD

Steps:

• In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
• Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
• In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
• For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
• To serve: Spoon the Maple Pecan Glaze over the cheesecake.

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
• Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
• For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
• For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
• To serve: Spoon the maple pecan glaze over the cheesecake.

PEACHES AND CREAM WONTONS

Steps:

• Beat cream cheese with an electric mixer on low in a bowl until slightly fluffy. Add peach, confectioners' sugar, and vanilla extract; beat until mixed. Cover bowl with plastic wrap and refrigerate to chill slightly, about 10 minutes.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a wonton wrapper on a work surface; spoon about 1 tablespoon cream cheese mixture into the center. Pour water into a small bowl, dip your finger in the water, and swipe all 4 sides of the wrapper. Fold one corner of the wrapper over the filling, forming a triangle shape. Press the edges of the wrapper down to seal all the sides. Repeat with remaining wrappers and filling.
• Fry 4 to 5 wontons at a time in the hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon; drain on a paper towel-lined plate. Repeat with remaining wontons.