Ricotta with Baked Figs and Nuts
- 8 large figs
- 8 tbsp walnut pieces
- 8 tbsp almonds
- 8 tbsp pistachio
- 3 tbsp honey
- 16 tsp ricotta cheese
- 1 tbsp icing sugar
- 8 dates
- Splash of rose water
- 1 tbsp orange liqueur
- Preheat your oven to 200C. Prep the figs by cutting an X into the top of each one, and opening them up. Toast the nuts for a few minutes in a dry pan, and roughly chop, then mix the nuts with your honey in a bowl. Spoon a tbsp of the honey and nut mixture on top of each open fig. Bake in the oven for 8 minutes.
- Pop the date in a small saucepan with the rose water and orange liqueur. Simmer for about a minute, then remove and allow to cool. Meanwhile, mix the ricotta and sugar, and add a tbsp to the top of each fig, then garnish with the dates. Delicious!
30 mins
4 serving