Sambuca Poached Figs With Ricotta And Pine Nuts Recipes

SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS

Steps:

• Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
• Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
• Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
• Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

FIGS WITH RICOTTA, PISTACHIO, AND HONEY

Steps:

• Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
• Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

MARSALA-POACHED FIGS OVER RICOTTA

Steps:

• Place figs, Marsala (or port) and honey in a small saucepan.
• Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy.
• Stir together ricotta, sugar and vanilla.
• Divide between 2 bowls and top with the fig mixture and almonds.

POACHED FIGS WITH FRESH RICOTTA CHEESE

Steps:

• Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
• Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
• Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.