Figs are sweet and unique in flavor. They are a perfect fruit to accompany cheese, and look lovely on an appetizer tray, lending it class!
They are featured much more often in the menus of Mediterranean countries, joining lamb dishes, rice dishes and desserts. Fig jam with a hint of anise is simply out of this world. This is a quick and elegant treat to serve your family or guests.
Remember not to touch your eyes after peeling or handling the peel of figs. For some people the skin residue can be an eye irritant.
- 12 medium-sized ripe fresh figs (I prefer the purple ones)
- 1 c. low-fat ricotta cheese
- 5 Tbs. honey
- 1 tsp. grated lemon peel
- 1 tsp. grated orange peel
- 3/4 tsp. vanilla
- 2 Tbs. chopped pistachio nuts or other nuts
- Cinnamon (opt.)
Remove stem ends from figs and cut each in half lengthwise.
Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended.
Measure 1-1/2 Tbs. of ricotta mixture for each serving. Drop ricotta mounds on each fig half and place on a serving platter or individual appetizer plates. Garnish with chopped nuts and one drop of honey in the center.
You may add a light sprinkle of cinnamon to finish off.