Ricotta casadetti with red wine-baked peaches

AT A GLANCE

  • Serves 8 people

Ricotta goes really well with peaches. The trick is to use a well-drained full-fat ricotta. If it's too moist it can make the pastries soggy, so drain it in a muslin-lined sieve for a few hours. These little fried pastries are light and delicious, but if you prefer, serve the peaches simply with a wedge of fresh ricotta to the side.

  • 200 gm (1 1/3 cups) plain flour
  • 1 egg
  • 15 gm softened butter
  • 60 ml Marsala
  • 2½ tbsp caster sugar
  • 370 gm ricotta
  • 1 lemon, finely grated rind only
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar, sieved
  •  
  • Red wine-baked peaches
  • 8 ripe yellow peaches
  • 125 ml red wine
  • 110 gm (½ cup) caster sugar
  • 3 fresh bay leaves
  • Rind of 1 lemon, removed with a peeler
01   For red wine-baked peaches, preheat oven to 220C. Score tops of peaches and fit snugly in a ceramic baking dish. Combine wine, sugar, bay leaves and rind in a saucepan, bring to the boil over high heat, stirring to dissolve sugar, then pour over peaches and bake, basting occasionally, until glazed and warmed through (15 minutes).
02   Meanwhile, preheat oil in a deep-fryer or deep-sided saucepan to 180C. Beat flour, egg, butter, Marsala, 1½ tbsp caster sugar, a pinch of salt and 40ml water (or enough to form a soft dough) in an electric mixer fitted with a paddle until combined and smooth (2-3 minutes), then divide into eight pieces. Roll each piece on a lightly floured surface to a 5mm-thick round, dusting with flour if dough is sticky, and set aside until required.
03   Meanwhile, combine ricotta, lemon rind and remaining caster sugar in a bowl. Place a tablespoon of ricotta mixture in centre of pastry rounds, spreading slightly. Fold pastry over to form a semicircle, pinch edges to seal. Trim excess pastry and deep-fry in batches until golden (2-3 minutes), drain on absorbent paper, dust with icing sugar and serve warm with warm red wine-baked peaches.

Topics:

MARSALA, LEMONS, SUMMER, RED WINE, PEACHES, DESSERT, ITALIAN, RICOTTA

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND LISA FEATHERBY

FEATURED IN

Feb 2010

Feb 2010

View Full Site