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Sweet Ricotta Puffs with Peaches

Makes: 10  servings Prep 35 mins Chill 2 hrs Cook 1 min to 2 mins  per batch


  • 6 large ripe peaches
  • 1/2 cup  vin santo wine or sweet sherry
  • 2 - 4 teaspoons  granulated sugar
  • 1 15 ounce container whole-milk ricotta
  • 2 large eggs
  • 3 tablespoons  granulated sugar
  • 1/2 teaspoon  grated orange peel
  • 3/4 cup  all-purpose flour
  • 1 3/4 teaspoons  baking powder
  • Pinch salt
  • 1 1/2 cups  olive oil
  • Confectioners' sugar
  • Fresh mint sprigs, for garnish


Make peaches::

1. Peel and pit peaches. Cut into 1/2-inch-thick wedges. Combine in large bowl with wine and 2 teaspoons granulated sugar. Cover and refrigerate 2 hours.

2. For the sweet ricotta puffs, whisk ricotta, eggs, 3 tablespoons granulated sugar, orange peel, flour, baking powder and salt in medium bowl until smooth. Line a large cookie sheet with a double thickness of paper towels. Heat oven to warm or lowest setting.

3. Heat oil in large skillet over medium-high heat, about 9 minutes. (Drop a small bit of dough into oil; if it starts to bubble immediately, the oil is ready for frying. Discard bit of dough.) Drop six pieces of dough by level tablespoons, scraping with small spatula or another spoon, into hot oil. Fry 40 to 60 seconds per side, until golden and puffed. Transfer fritters with slotted spoon to prepared cookie sheet. Turn oven off. Place fritters in oven and repeat process with remaining dough.

4. Sprinkle fritters with confectioners' sugar. Arrange 4 on each of 10 shallow dessert plates. Divide and serve with peaches. Garnish with mint and serve immediately. Makes 10 servings.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)300,
  • Fat, total(g)18,
  • chol.(mg)64,
  • sat. fat(g)6,
  • carb.(g)28,
  • fiber(g)2,
  • pro.(g)8,
  • sodium(mg)149,
  • Percent Daily Values are based on a 2,000 calorie diet