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Ricotta-Filled Figs recipe

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.

    Makes 8.

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  • Comments

    1 Comment


    Fresh figs are paired with luscious ricotta cheese, dulcet honey, and pistachio crumbs in this decadent but healthy starter. It works equally well as dessert. Leah Koenig Then tell us. Have a picture you’d like to add to your comment? Send it along . Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar . And as always, please take a gander at our comment policy before posting.

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