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1
Pit the peaches and chop into small dice to yield 2 cups.
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2
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.
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3
In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes.
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4
Remove from the heat.
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5
In a medium bowl, combine the mascarpone cheese and chopped pecans.
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6
Add the cooked peaches to the mascarpone mixture and stir to combine.
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7
In a medium-size, heavy-bottomed skillet or deep fryer, heat the oil to 375 degrees F.
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8
In a bowl, beat the egg for the egg wash. Keep the wonton wrappers under a moist towel to prevent them from drying out.
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9
Working 1 by 1, place a wonton wrapper on the cutting board.
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10
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.
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11
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.
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12
Too much air in the filling will cause the wonton to burst during frying.
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13
Press to seal the edges.
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14
Line the finished wontons on a plate and cover with another damp towel until ready to fry.
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15
Working in batches of 3, gently fry the wontons until golden brown, about 2 minutes on each side.
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16
Remove the wontons to a paper towel-lined plate to drain the excess oil.
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17
Transfer to a serving plate and dust with confectioners' sugar.
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18
Serve warm.
