Glazed Peaches in Phyllo Baskets with Ricotta Cream
This delightful dessert is stunning enough to serve at a dinner party but simple enough to prepare as an everyday treat. (Cooking Light magazine 8-04)
Yield: 6 Ready in 45 minutes
3 people trying soon
Verified by stevemur
|1/2 cupWhole-milk ricotta cheese|
|3 tablespoonsGranulated sugar; divided|
|1 teaspoonVanilla extract|
|3 tablespoonsHazlenuts; chopped, toasted and ground|
|6 sheetsPhyllo dough, frozen; thawed|
|1 1/2 tablespoonsButter; melted|
|3 cupsPeaches, fresh; peeled and chopped|
|1/2 cupApple jelly; melted and slightly cooled|
|1 tablespoonPowdered sugar|
Glazed Peaches in Phyllo Baskets with Ricotta Cream Preparation
1. Preheat oven to 350.
2. Place ricotta, 1 tablespoon granulated sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until well blended. Cover and chill.
3. Combine 2 tablespoons granulated sugar and hazlenuts. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining sheets to prevent drying); Brush with half of butter. Sprinkle phyllo stack with half of hazlenut mixture. Repeat procedure with 2 phyllo sheets, remaining butter, and remaining hazlenut mixture. Top with remaining 2 phyllo sheets. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack into 6 (7x6-inch) rectangles. Carefully place 1 layered rectangle into each of 6 (8-ounce) ramekins coated in cooking spray. Gently press rectangle into ramekins to form baskets (phyllo will extend about about 1 inch over tops of ramekins). Place ramekins on a baking sheet. Bake at 350 for 20 minutes or until lightly browned and crisp. Cool in ramekins on a wire rack. Carefully remove phyllo baskets from ramekins.
4.Just before serving, spread about 1 tablespoon cheese mixture into bottom of each phyllo basket. Combine peaches and melted jelly, tossing to coat. Spoon about 1/2 cup peach mixture into each phyllo cup. Sprinkle evenly with powdered sugar. Serve immediately.
The pastry baskets can be made a few days in advance and stored in an airtight container at room temperature. Substitute various in-season fruits to make this dish other times of the year. Grind the nuts in a mini food processor or a spice or coffee grinder.
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