Description
Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.
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 (Optional)
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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 12 hrs 45 mins
Servings: 12