This is a delicious way to use up fresh figs for a healthier dessert. They look beautiful with the toasted almond and ricotta filling.
4 people made this
2 tablespoons honey
1 cinnamon stick
3 tablespoons flaked almonds
4 large (or 8 small) figs
125 g ricotta cheese
1 teaspoon vanilla essence
2½ tablespoons icing sugar
½ teaspoon ground cinnamon
½ - 1 teaspoon grated orange zest
Method Prep:10min › Cook:15min › Ready in:25min
To make the syrup, place honey and cinnamon stick in a small saucepan with about 80 ml water. Bring to the boil, then reduce heat and simmer for 5 minutes or until thickened and reduced by half. Discard cinnamon stick and stir in almonds
Preheat the grill to moderately hot and grease a shallow ovenproof dish big enough to fit all the figs side by side. Slice the figs into quarters from the top to within 1 cm from the bottom, but keep them attached at the base. Arrange in prepared dish.
Combine ricotta, vanilla, icing sugar, ground cinnamon and orange zest in a small bowl. Divide the filling among the figs, spooning it into their cavities. Spoon the syrup over the top. Place under the grill and cook until the figs’ juices start to come out and the almonds are lightly toasted. Cool for 2-3 minutes. Spoon the juices and any fallen almonds from the bottom of the dish back over the figs and serve.