Peachy Swedes With Ricotta Filling Recipes

Steps:

• For the gingered peach topping: Preheat the oven to 200 degrees F.
• Place the peaches, sugar, fresh ginger, ground ginger, white pepper and 3 cups water in a large saucepan over medium heat. Let simmer for 20 minutes. Drain the peaches and reserve the cooking liquid. Return the cooking liquid to the saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency. Pour the syrup over the peaches and hold in the oven. The peaches can be made up to 3 days in advance and refrigerated. Gently rewarm in a saucepan.
• For the ricotta filling: In the bowl of a food processor, combine the ricotta and cream cheese. Mix on high until perfectly smooth. Add the sugar and almond extract and pulse until combined. Transfer to a small bowl. The ricotta filling will keep in the refrigerator for three days.
• For the Swedish pancakes: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, milk, sugar and almond extract and whisk until light and fluffy. Add the flour and salt and whisk thoroughly to eliminate all lumps and make a smooth batter. With the stand mixer running on low, slowly stream in the melted butter until well combined. For a thinner pancake, adjust the thickness of the batter by adding a bit more milk. The pancake batter will keep in the refrigerator for up to three days. Whisk before using.
• Heat a griddle or nonstick skillet over medium-high heat. Lightly butter the skillet and wait until the butter gets frothy and light in color but not browned. Add 1/8 cup of the pancake batter to the pan and cook until the edges are lightly browned. Flip over the pancake, put a spoonful of the ricotta filling into the center and cook until the other side is light golden brown. Fold the pancake in half (think quesadilla) and transfer to a large serving platter. Repeat the process until all of the batter has been used. Top with the gingered peaches, dust with the confectioners' sugar and serve.

Steps:

• Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
• Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
• Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
• Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.

Steps:

• To bake the ricotta:
• Preheat the oven to 150°C (300°F).
• In a large bowl, whisk together the ricotta and the eggs.
• Split the vanilla bean and scrape in the seeds.
• Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
• Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
• When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
• It will have more flavour if you allow it to warm to room temperature before serving it.
• To glaze the peaches:
• Preheat the griller (broiler) to hot.
• Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
• To serve, arrange ricotta slices and two peach halves on each plate.

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

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.

Steps:

• Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
• Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.

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.