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Ricotta casadetti with red wine-baked peaches

You'll need

  • 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

Method

  • 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.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 15 min preparation
  • 15 min cooking
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At A Glance

  • Serves 8 people
  • 15 min preparation
  • 15 min cooking

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