There was a recipe. I was so excited to try it. I emailed that recipe to myself (or thought I did) and when the evening came to make a little dessert, I couldn’t find any trace of it. There was no emailed recipe. There was no dog-eared page in a magazine. Nothing. I remembered the gist of it, and the rest was improvised. I am so danged grateful I didn’t simply give up.

 

Roasted Figs with Honey-Ricotta is one of the simplest desserts ever. And the pay-off is big-time. I can throw this together jiffy-quick and I’ve yet to grow tired of it. Mister loves it, too. And believe me, he’d let me know if the dish wasn’t working.

 

Here’s what you’ll need…

 

 

Fresh Figs, Ricotta Cheese, Honey, Sugar, Cinnamon, Salt and Balsamic Crema (or Reduction) – optional. No – I did not photograph the sugar, cinnamon or salt. You do see the wine glass in the background, don’t you? I blame the vino.

 

Preheat broiler.

 

Wash the figs and remove any tough stems. Cut the figs in half, length-wise.

 

 

Combine sugar, cinnamon and salt in a shallow pan or plate.

 

Press the fig halves in the sugar mixture, being sure to really coat those little guys.

 

 

Place the prepared figs in a broiler-proof pan, sugar side up. Set aside. Thank goodness for disposable, metal pie tins. I never dispose of them and I use them all the danged time.

 

 

Combine ricotta and honey, mixing well. Set aside.

 

 

Broil prepared figs until the sugar starts to bubble. This will take only a minute or two, so watch it!

 

Plate your dessert. Place a mound of the honey-ricotta in the middle of a dessert plate, and spread the fig halves around the cheese.

 

 

Now, you could stop right here and this dessert would be fan-tab-u-lous. But why stop here?  This is where I choose to drizzle with balsamic crema (or balsamic reduction, which is explained in this recipe). But if you’re not down with that, just don’t do it, yo!

 

That was easy, right? And it’s just lovely, to boot.

 

 

Here’s the printable…

 

Roasted Figs With Honey-Ricotta
Recipe Type: Dessert
Author: Mikki Brisk
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 2 to Infinity
Roasted Figs with Honey-Ricotta is one of the simplest desserts ever. And the pay-off is big-time. I can throw this together jiffy-quick and I’ve yet to grow tired of it. Mister loves it, too. And believe me, he’d let me know if the dish wasn’t working.
Ingredients
  • Fresh Figs – 2 per person
  • Ricotta Cheese – 1/4 c. per person
  • Honey – 1 scant T. per person
  • 1 T. Sugar
  • 1/8 t. Kosher Salt
  • Pinch of Ground Cinnamon
  • Balsamic Crema (or Balsamic Reduction) – Optional
Instructions
  1. Preheat broiler.
  2. Wash the figs and remove any tough stems. Cut the figs in half, length-wise.
  3. Combine sugar, cinnamon and salt in a shallow pan or plate.
  4. Press the fig halves in the sugar mixture, being sure to really coat those little guys.
  5. Place the prepared figs in a broiler-proof pan, sugar side up. Set aside.
  6. Combine ricotta and honey, mixing well. Set aside.
  7. Broil prepared figs until the sugar starts to bubble. This will take only a minute or two, so watch it!
  8. Plate your dessert: place a mound of the honey-ricotta in the middle of a dessert plate, and spread the fig halves around the cheese.
  9. Now, you could stop right here and this dessert would be fan-tab-u-lous. But why stop here? This is where I choose to drizzle with balsamic crema (or balsamic reduction). But if you’re not down with that, just don’t do it, yo!
  10. Eat! With joy! And smile!
Notes

-Balsamic Crema is available at some specialty stores (Williams-Sonoma, for example). I get mine at a local Italian deli.
-Balsamic Reduction works great, too! Add 1/4 c. Balsamic Vinegar, 1 T. Honey & 1 T. Water to a small sauce-pan and heat until bubbling. Turn down to a simmer and reduce. Once the process begins, it happens quickly. Watch the pan! It will thicken upon sitting.

-This is a very forgiving recipe and the amounts can be adjusted as needed/preferred. I usually make this for 2 people, but making it for a crowd would be a cinch!

 

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