Peachy Swedes with Ricotta Filling
- Gingered Peach Topping:
- 6 cups fresh or frozen sliced peaches (not canned)
- 2 cups granulated sugar
- 3 tablespoons grated fresh ginger
- 1 tablespoon ground ginger
- Pinch white pepper
- Ricotta Filling:
- 2 cups ricotta
- 8 ounces cream cheese
- 1/4 cup confectioners' sugar
- 1/2 teaspoon almond extract
- Swedish Pancakes:
- 4 large eggs
- 4 1/2 cups milk
- 1/3 to 1/2 cup granulated sugar (to taste for sweetness)
- 1/2 teaspoon almond extract
- 3 1/2 cups all-purpose flour
- Pinch salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for cooking pancakes
- Confectioners' sugar, for garnish
For the gingered peach topping: Preheat the oven to 200 degrees F.
Place the peaches, sugar, fresh ginger, ground ginger, white pepper and 3 cups water in a large saucepan over medium heat. Let simmer for 20 minutes. Drain the peaches and reserve the cooking liquid. Return the cooking liquid to the saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency. Pour the syrup over the peaches and hold in the oven. The peaches can be made up to 3 days in advance and refrigerated. Gently rewarm in a saucepan.
For the ricotta filling: In the bowl of a food processor, combine the ricotta and cream cheese. Mix on high until perfectly smooth. Add the sugar and almond extract and pulse until combined. Transfer to a small bowl. The ricotta filling will keep in the refrigerator for three days.
For the Swedish pancakes: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, milk, sugar and almond extract and whisk until light and fluffy. Add the flour and salt and whisk thoroughly to eliminate all lumps and make a smooth batter. With the stand mixer running on low, slowly stream in the melted butter until well combined. For a thinner pancake, adjust the thickness of the batter by adding a bit more milk. The pancake batter will keep in the refrigerator for up to three days. Whisk before using.
Heat a griddle or nonstick skillet over medium-high heat. Lightly butter the skillet and wait until the butter gets frothy and light in color but not browned. Add 1/8 cup of the pancake batter to the pan and cook until the edges are lightly browned. Flip over the pancake, put a spoonful of the ricotta filling into the center and cook until the other side is light golden brown. Fold the pancake in half (think quesadilla) and transfer to a large serving platter. Repeat the process until all of the batter has been used. Top with the gingered peaches, dust with the confectioners' sugar and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.