Ricotta Filled Figs
2 tablespoons red wine
1 whole cinnamon stick
1 (2-inch) slice lemon peel, yellow part only
8 large dried Mission figs
3 tablespoons pine nuts
1 cup ricotta cheese
1 tablespoon honey
1 1/2 teaspoons grated lemon zest
• Put the wine, cinnamon stick, and lemon peel in a medium saucepan and add 2 cups of water.
• Cover and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer 15 minutes to allow the cinnamon and lemon to steep.
• Add the figs and bring back to a gently simmer, uncovered, over medium heat.
• Remove from heat, cover and let sit until the figs have softened, about 40 minutes.
• Drain and let cool.
• Meanwhile, spread the pine nuts in a single layer in a small saucepan and over medium-heat toast the nuts on top of the stove, shaking the pan often, until they are nicely toasted.
• In a small mixing bowl, combine the ricotta, honey, lemon zest, and pine nuts.
• Carefully slice off the top (stem end) of each fig.
• Using a teaspoon, stuff as much filling into the center of each as you can without forcing it to split.
Refrigerate until chilled through, about 3 hours.
Yield: 8 servings.
Ricotta Dessert Crème
Ideally should be served with berries.
1 cup ricotta cheese
2 tablespoons honey
Finely grated zest of 1 lemon
2 to 3 drops pure almond extract, to your taste
Fresh berries of your choice
Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth.
Refrigerate for 1 hour, then spoon over the berries and serve.
Yield: Serves 1