1In a large saucepan heat oil to 350 degrees on medium high heat, making sure to adjust heat to keep between 325-350 degrees while making filling.
2In a medium saucepan combine brown sugar, corn syrup, butter, salt and 2 eggs. Stir well with a wooden
spoon and place over medium high heat. Bring to a boil, stirring occasionally, about 5-7 minutes. Reduce
heat to low and stir in pecans and bourbon. Cook 9 minutes, stirring constantly, until thickened. Remove
from heat and stir in vanilla. Pour mixture into heatproof bowl and cool to room temperature or place in refrigerator 15 minutes to cool and thicken further.
3Place 1 Tablespoon filling in the middle of the first wonton wrapper. Beat the other egg with water in a
small bowl and use your fingers to spread a thin layer around all four edges of filled wonton wrapper.
Bring up two opposite points to the middle, pressing to seal top. Bring up the other two points to the
middle, pressing to seal with the first two, making a point. Press all four edges firmly to seal completely,
making a little pillow. Drop gently into hot oil and cook 1-1 ½ minutes. Drain on a paper towel-lined
plate. Repeat with each wonton, frying 3 at a time, until all filling is used.
4Place 2 little pillows on top of each plate. Sift tops lightly with powdered sugar and garnish each plate
with ¼ of a cherry and 2 mint leaves and a drizzle of chocolate sauce on the plates.