Ricotta Stuffed Figs - a beautiful recipe from Joe Camilleri - chef extraordinaire. It's delicious. I could almost be a dessert, it's so sweet. Make plenty of these, because they will be gobbled up in a hurry. Not only does this recipe work well for Mother's Day brunches, but you can also serve it as finger food at a cocktail party.
What you'll need:
- 8 medium figs (480g)
- ¼ cup (25g) roasted walnuts chopped coarsely
- ½ cup (120g) ricotta cheese
- 1 tablespoon caster sugar
- 1/3 cup (80ml) cream
- 30g butter
- 1/3 cup (75g) firmly packed brown sugar
What to do:
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Preheat oven to 200°C/180°C.
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Cut figs, from the top, into quarters, being careful not to cut all the way through; open slightly.
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Place on oven tray.Combine nuts, cheese and sugar in small bowl; divide nut mixture among figs. Cook, uncovered, about 10 minutes or until figs are heated through.Meanwhile, combine remaining ingredients in small saucepan; stir over heat until sugar dissolves. Simmer, uncovered, 3 minutes
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Place two figs in each serving dish; drizzle with caramel sauce.
This easy appetizer makes 8 beautiful hors d'oeuvres. Serve on your favorite party platter .
A little fig history...
Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.
To continue reading about figs, click here.
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delivers!
