Serve these sweet taste treats as partof an ample cheese platter.
Recipe: 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 2 tablespoons pine nuts 1 cup ricotta cheese 1 tablespoon honey 1 teaspoon grated lemon zest
Put the wine, cinnamon stick, and lemonpeel in a medium saucepan and add 2 cups of water. Cover andbring to a boil over medium-high heat. Reduce the heat to medium-lowand simmer 15 minutes to allow the cinnamon and lemon to steep.
Add the figs and bring back to a gentlysimmer, uncovered, over medium heat. Remove from heat, coverand let sit until the figs have softened, about 40 minutes. Drainand let cool.
Meanwhile, spread the pine nuts in a singlelayer in a small saucepan and over medium-heat toast the nutson top of the stove, shaking the pan often, until they are nicelytoasted.
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 thecenter of each as you can without forcing it to split. Refrigerateuntil chilled through, about 3 hours.
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