PEACHES AND CREAM WONTONS
Fried wontons are filled with a cream cheese and peach filling.
Provided by Felicia
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 6.5 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 73.7 mg, Sugar 1.6 g
PEACH, MASCARPONE AND PECAN WONTONS
Provided by Anne Thornton, Host of Dessert First
Time 1h5m
Yield 25 to 30 wontons
Number Of Ingredients 8
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.
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.
CHICKEN AND PEACH WONTONS
Make and share this Chicken and Peach Wontons recipe from Food.com.
Provided by AZPARZYCH
Categories Poultry
Time 35m
Yield 36 wontons, 9 serving(s)
Number Of Ingredients 10
Steps:
- For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat.
- Cook and stir chicken or turkey until no longer pink; drain.
- Add pineapple juice, green onion, soy sauce, and ginger.
- Bring just to boiling; reduce heat.
- Simmer, uncovered, for 4 minutes or until liquid evaporates.
- Stir in peaches and pepper.
- Cool mixture slightly.
- To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper.
- Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.
- Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once.
- Remove wontons from oil; drain on paper towels.
- Place fried wontons in a single layer on a baking sheet.
- Keep warm in a 300F oven while frying remaining wontons. Serve warm
- Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month.
- To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.
Nutrition Facts : Calories 133.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 20.5, Sodium 314.7, Carbohydrate 20.7, Fiber 0.8, Sugar 1.6, Protein 8.9
THE DEFINITIVE PEACHES AND CREAM
There are many foods that define summer: corn on cob, root beer floats, watermelon, berries, heirloom tomatoes, fresh basil...! However I was surprised there were no recipes posted on this site for simple peaches and cream! Here's a quick dessert/snack/breakfast item sure to please young and old alike. No extra sugar was added in order to take advantage of and to appreciate the natural sweetness of the peaches. I like to use doughnut peaches (also known as 'saucer' and 'UFO' peaches) but any variety will work. If the skin really bothers you, go ahead and peel the peach-I understand. Nectarines are really delicious prepared this way, too!
Provided by COOKGIRl
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Slice up the peaches (I don't bother with peeling them.).
- Arrange in a bowl and pour heavy cream on the top and around the edges.
- If desired, sprinkle lightly with ground cinnamon (or freshly grated nutmeg or ground cardamom).
- Take a whiff then enjoy and savor summer and its bounty!
Nutrition Facts : Calories 256.6, Fat 17.3, SaturatedFat 10.4, Cholesterol 61.6, Sodium 17.1, Carbohydrate 26.1, Fiber 3.9, Sugar 21.9, Protein 3.3
PEACHES AND CREAM WONTONS
Fried wontons are filled with a cream cheese and peach filling.
Provided by Felicia
Categories Peach Desserts
Time 55m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 6.5 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 73.7 mg, Sugar 1.6 g
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