Sambuca Poached Figs With Ricotta And Pine Nuts Recipes

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SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS



Sambuca Poached Figs with Ricotta and Pine Nuts image

Categories     Fruit     Dessert     Poach     Quick & Easy     Ricotta     Fig     Pine Nut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1/4 cup pine nuts
3/4 cup Sambuca
2 tablespoons sugar
12 firm-ripe fresh purple figs
3/4 cup whole-milk ricotta (preferably fresh)

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



Figs with Ricotta, Pistachio, and Honey image

Provided by Ellie Krieger

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 4

1/4 cup shelled, unsalted pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 tablespoon 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



Marsala-Poached Figs over Ricotta image

Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs. From Eating Well Magazine. I can't wait to try this! NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (3 g sat, 3 g mono); 19 mg cholesterol; 45 g carbohydrate; 9 g protein; 5 g fiber; 86 mg sodium; 444 mg potassium.

Provided by BurtonFanatic

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup quartered dried fig
1/4 cup marsala or 1/4 cup port wine
2 teaspoons honey
1/2 cup part-skim ricotta cheese
1 teaspoon sugar
1/8 teaspoon vanilla extract
1 tablespoon toasted slivered almonds

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.

Nutrition Facts : Calories 349.8, Fat 6.9, SaturatedFat 3.2, Cholesterol 19.1, Sodium 88.4, Carbohydrate 39.5, Fiber 4.1, Sugar 27.2, Protein 9.1

POACHED FIGS WITH FRESH RICOTTA CHEESE



Poached Figs with Fresh Ricotta Cheese image

Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 cup sugar
1/2 cup good-quality honey
4 strips orange peel (each 3 inches long), plus 2 teaspoons finely grated orange zest
24 dried Black Mission figs (about 6 ounces)
1 cup, fresh ricotta cheese
1/2 teaspoon ground cinnamon

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.

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