Sambuca Poached Figs with Ricotta and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this dish at the end of a meal it's a fruit and cheese course in one. Active time: 20 min Start to finish: 25 min Ingredients:
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) |
Directions:
1. 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.
2. 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).
3. Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
4. 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.
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