Peachy Swedes With Ricotta Filling Recipes

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GRILLED PEACHES AND RICOTTA



Grilled Peaches and Ricotta image

Provided by Victoria Granof

Categories     Microwave     Cheese     Dessert     Picnic     Quick & Easy     Backyard BBQ     Ricotta     Peach     Summer     Family Reunion     Grill     Grill/Barbecue     Party     Cookie     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
4 peaches, halved and pits removed
1/2 cup sugar
1/4 cup honey
1 cup sheep's-milk (or cow's-milk) ricotta

Steps:

  • 1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
  • 2. Spread the butter over each of the peach halves.
  • 3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
  • 4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
  • 5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.

ROASTED PEACHES WITH RICOTTA



Roasted Peaches With Ricotta image

This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.

Provided by Denise in da Kitchen

Categories     Fruit

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 large peaches, peeled,pitted and cut in half
1/4 cup sugar
2 tablespoons butter
1 cup ricotta cheese
3 tablespoons honey
3 tablespoons sliced almonds, toasted

Steps:

  • Arrange peaches, cut side up, in glass baking dish.
  • Sprinkle with sugar and dot with butter.
  • Bake 30 minutes at 325 degrees.
  • With slotted spoon, transfer peaches to individual plates.
  • Reserve juices.
  • In bowl, mix ricotta and honey.
  • Stir in reserved juices.
  • Pile ricotta mixture onto peaches and sprinkle with almonds.

Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6, Cholesterol 31.1, Sodium 68.8, Carbohydrate 27.2, Fiber 1.7, Sugar 24.5, Protein 6.1

SWEET PEACH CREPE FILLING



Sweet Peach Crepe Filling image

Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.

Provided by Brian Muir

Categories     Desserts     Fillings     Fruit Fillings

Time 12h45m

Yield 12

Number Of Ingredients 7

2 cups ricotta cheese
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground nutmeg
1 (21 ounce) can peach pie filling
1 tablespoon lemon juice

Steps:

  • Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
  • Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
  • Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
  • While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
  • Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g

SWEET RICOTTA PASTRIES



Sweet Ricotta Pastries image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Egg     Dessert     Bake     Ricotta     Orange     Family Reunion     Shower     Potluck     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 21

For filling:
1/2 cup whole milk
2 (3-by 1-inch) strips orange zest
1 large egg yolk
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon pure vanilla extract
1/2 pound fresh ricotta
3/4 teaspoon orange-flower water
2 tablespoons finely chopped candied citron
For pastry:
2 1/4 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into pieces
1/2 teaspoon grated orange zest
2 large egg yolks
2 tablespoons cold water
1 large egg beaten with 1 tablespoon water
Equipment: a nonstick muffin pan with 12 (1/2-cup) cups
Garnish: confectioners sugar for dusting

Steps:

  • Make filling:
  • Bring milk and zest to a simmer in a small heavy saucepan, then remove from heat. Whisk together yolk, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
  • Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Stir in vanilla, then transfer to a clean bowl and chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 1 hour. Discard zest.
  • Pulse ricotta in a food processor until smooth. Whisk into custard. Stir in orange-flower water and citron. Chill until ready to use.
  • Prepare pastry while custard chills:
  • Pulse flour, sugar, and salt in cleaned food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and water and pulse until just incorporated and dough begins to form large clumps.
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry or bench scraper if you have one, and form into a ball.
  • Generously butter muffin cups and top of pan. Press 2 tablespoon dough over bottom and up side of each muffin cup in an even layer with well-floured fingers. Chill until firm, about 30 minutes.
  • Meanwhile, roll out remaining dough between 2 sheets of parchment paper into a 9-inch round (about 1/8 inch thick) and transfer to a baking sheet, discarding top sheet of paper. Cut 12 (1/2-inch-wide) strips, then cut in half crosswise to make 24 strips total. Chill until ready to use.
  • Assemble and Bake pastries:
  • Spoon a scant 2 tablespoons filling into each muffin cup and smooth, then crisscross 2 strips on top of filling, trimming to fit. Brush pastry cross with egg wash. Bake until filling is puffed and starting to crack and edges are golden, 25 to 30 minutes.
  • Cool in pan on a rack 10 minutes. Invert a rack on top of pan, then flip pan and remove. Turn pastries right side up and cool completely.

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