Peach Empanadas with Bourbon Preserves

Something wonderful happens when a proven classic is reimagined with care and intention. In the kitchen, a recipe is never static; it is a foundation that invites refinement. This preparation takes the beloved peach hand pie and transforms it into a sophisticated empanada, replacing standard spices with a rich infusion of vanilla bean and premium bourbon. It is a dish that honors the unhurried pace of the season, designed for those who appreciate the intersection of tradition and extraordinary flavor.

The success of these empanadas lies in the patience of the reduction. While many rely on store-bought fillings, taking the time to make your own preserve is where the soul of this dish truly lives. By allowing the peaches to simmer slowly in a bourbon-sugar base, the moisture evaporates to leave behind a thick, syrupy concentrate. This rich foundation ensures the filling remains robust and flavorful, anchoring the dessert in homemade excellence.

The Peach Glaze & Finish

One of the most rewarding parts of this recipe is the zero-waste glaze. The beautiful finish for these pies is made from the often-discarded peach peels and pits. By macerating these elements in sugar and extracting their natural juices, you create a vibrant base for a glossy, salmon-colored drizzle. This simple step adds a gorgeous visual layer that ties the entire dish back to the origins of the fruit.

The final step involves a quick, golden fry. Heating a deep pot of vegetable oil to exactly 375°F and carefully lowering in the pies creates a beautifully crisp, golden-brown exterior in just minutes. Sealed tightly with the tines of a fork and drizzled with the warm peach glaze, these empanadas make a stunning conclusion to an abundant evening gathering.

Jorj Morgan

Peach Empanadas with Bourbon Preserves

These warm Peach Empanadas feature a luscious, slow-simmered bourbon peach preserve, encased in a delicate, golden-brown pastry. A gleaming, artisanal glaze, crafted from reserved peach juices, provides the perfect sweet finish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 24 empanadas

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

The Bourbon Peach Preserves

• 10 to 12 ripe peaches peeled and chopped
• 1 cup granulated sugar
• 1 vanilla bean split and halved
• ⅓ cup premium bourbon
• ½ teaspoon kosher salt

The Hand Pies

• 1 box refrigerated pie dough 2 crusts
• 1 large egg mixed with 1 teaspoon water egg wash
• Vegetable oil for frying

The Peach Glaze

• Reserved peach peels and pits
• ½ cup granulated sugar
• 1 ½ to 2 cups confectioners’ sugar

Equipment

• 1 Heavy-duty wire cooling rack
• 1 Heavy-bottomed cast-iron skillet
• 1 Heavy-bottomed saucepan
• 1 Professional pastry brush
• 1 Precision wooden cutting board

Method

 

Peel the Peaches

1. Peel the peaches using the "blanch and shock" method: place in boiling water for 2 minutes, then transfer immediately to ice water.
2. Reserve the peels and pits in a large bowl.
3. Chop the peach flesh into uniform half-inch chunks.
4. Stir ½ cup granulated sugar into the bowl with the pits and peels and let sit for 20 minutes to extract the natural juices.

Developing the Preserves

1. Place the diced peaches, 1 cup sugar, vanilla bean, bourbon, and salt into a deep pot.
2. Bring to a boil over medium-high heat, then reduce the heat to low.
3. Simmer for approximately 60 minutes, using a potato masher halfway through to break down the fruit until the consistency is syrupy and reduced.
4. Cool the preserves completely before assembly.

The Artisanal Glaze

1. Strain the reserved juice from the peach peels and pits into a bowl (approx. ½ cup).
2. Whisk this juice into the confectioners' sugar in batches.
3. Continue whisking until you achieve a thick, glossy, and pourable glaze.

Assemble & Fry the Empanadas

1. Roll out the pie dough on a floured surface and cut 3 or 4-inch circles using a round cookie cutter.
2. Place a teaspoon of cooled preserves in the center of each circle.
3. Brush the egg wash around the edge, fold in half, and seal tightly with the tines of a fork.
4. Refrigerate the pies until ready to fry to stabilize the dough.
5. Heat vegetable oil to 375°F in a deep pot.
6. Gently drop the pies into the oil and fry for 2 to 3 minutes until golden-brown and crystalline.
7. Drain on a wire rack and drizzle with the warm peach glaze immediately.