Fennel and carrots are naturally delicious when roasted, but adding maple syrup and citrus zest elevates them to a whole new level. Grilled fish or roasted pig go nicely with this straightforward recipe.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 12 hrs 20 mins |
| Total Time: | 12 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
- You can use your pie filling. Add chopped fresh fruit to match the filling, if desired. Keeps well for up to a day depending on the fruit (peach seems most stable).
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 56 mg |
| Sugars | 20 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Brian, Peaches, ricotta and crepes you got my attention. This recipe definitely requires preplanning. I had crepes in my freezer and fresh peaches (no pie filling). I followed your recipe preparing ricotta and mixing with sugar and seasonings. Then melted butter and sautéed the sliced peaches in a crepe pan. The flavor of cinnamon was a bit overpowering so next time I’ll reduce the amount. I will make this again.