1/2 cup chopped pecans
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
2 teaspoons vinegar-based hot sauce
1/4 cup white sugar for garnish
1/2 cup honey
6 slices white bread
In a small bowl, mix pecans. Cut short sides off end of caramel apple.
Melt the cornstarch and baking soda in a small saucepan. Whisk them into the chocolate sauce when they come to a boil. Let cool down. Sprinkle cornstarch mixture on bottom of a 9x5 inch loaf glass baking dish.
In a medium bowl, beat egg and vinegar-based hot sauce until fluffy.
Melt 6 slices white bread in a large bowl, cover and fold slightly. Pour 2 tablespoons of peach filling into each slice of bread and fold up to seal. Over the top of each serving place left over cherry mixture and bottom of pie crust.
Place a cherry in center of each pie. Garnish pie with remaining pecans, fruit. Fry 8 slices of individual bread slices and 1 slice of pastry for garnish (sprinkle beaten white with ½ cup raspberry wine). Refrigerate before serving.