• Drain the ricotta in a sieve over a bowl.
• In a Dutch oven, heat the 2 inches of oil to 350°.
• Sift together the flour, baking powder sugar, and salt, into a large mixing bowl.
• In a second bowl, whisk together the eggs, vanilla, and ricotta. Then add this to the bowl with the flour, and stir everything until just combined.
• When the oil reaches 350° drop dough in using a tablespoon. Fry about 6 zeppole at a time. Cook them until they are a dark golden color. Use a long spoon to turn them over. Drain them on a rack set over a sheet pan. When they're all done dust them with confectioner's sugar, and serve them right away with the Peach Sauce.

For the Peach Sauce:

• In a medium skillet, melt the butter and brown sugar together.
• Add the peaches and cook about 5 minutes until they're softened.
• Puree them in a food processor and serve.