-
1
To start, you will want to prepare the peach mixture.
-
2
Peel and pit your peaches and cut them into 1/2 inch wedges.
-
3
In a large bowl combine the peaches with wine and 3 teaspoons sugar.
-
4
Cover mixture and refrigerate it for 3 hours.
-
5
To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
-
6
Whisk until mixture is smooth!
-
7
Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
-
8
Be sure to layer a couple of times to be able to absorb oil.
-
9
Over medium-high heat, heat olive oil for about 7 minutes.
-
10
Test the heat of your oil by dropping a TINY bit of the dough into it.
-
11
If it bubbles right away, it is ready.
-
12
If not, allow to continue heating until the dough will immediately bubble.
-
13
Turn your oven off at this time.
-
14
Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
-
15
Allow them to fry for 50 seconds per side, or until golden and puffed.
-
16
Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!)
-
17
to keep them warm while others are cooking.
-
18
Repeat the process until all of your puffs are made.
-
19
Shake/sprinkle powdered sugar lightly over the puffs.
-
20
Serve with peach mixture.
-
21
ENJOY!
