Ricotta casadetti with red wine-baked peaches recipe
Australian Gourmet Traveller dessert recipe for ricotta casadetti with red wine-baked peaches.
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Cooking tools:
- Ceramic baking dish
- Saucepan
- Oven
- Deep-fryer
- Deep-sided saucepan
- Hand mixer
- Stand mixer
- Mixing bowl
- Rolling pin
- Lightly floured surface
- Chef's knife
- Measuring cup
- Measuring spoon
- Slotted spoon
- Kitchen thermometer
- Cheesecloth
- Fine-mesh sieve
- Absorbent paper
- Serving platter
- Spoon
- Kitchen timer
- Pastry brush
- Spatula
- Cutting board
- Kitchen scale
- Paring knife
Ingredients
- 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
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