The 1st week of November is National Fig Week, and I’m sharing with you a recipe for Roasted Figs with Ricotta.
The two most familiar names of figs are Calimyrnas, and the purplish-black Mission figs. Their flavors are much the same, but different textures. Mission figs are tender & soft. Calimyrnas are chewy & firm.
When purchasing, pick figs that are plump & have tight skins. Figs can be stored up to 4 days at room temperature.
How to Roast Figs with Ricotta:
Fresh figs are totally delicious eaten raw, and you won’t be able to eat just one, but they are delicious sauteed or baked.
If you are using dried figs for cooking, soak them overnight prior to cooking. They make a delicious accompaniment grilled with lamb, pork or chicken.
As a dessert, pair them with ice cream or mascarpone, as well as in fritter batter.
Type: Dessert Recipe
- 1/2 cup + 1 1/2 tsp sugar
- 4 tbsp water
- 12 fresh figs
- 2/3 cup marsala wine
- 1/2 cup ricotta cheese
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F.
- In a sauce pan, boil 1/2 cup sugar & water.
- Remove from heat & add marsala.
- Quarter figs from top almost to the bottom & press up from the bottom to spread the figs open. Lay them in a baking pan.
- Drizzle sugar syrup mixture over the figs & bake until tender – about 18 – 20 min.
- Mash separately, ricotta, heavy cream & 1 1/2 tsp sugar.
- Ladle figs into serving dishes & plop a dollop of ricotta cheese mixture into the middle of each fig. Spoon syrup over the top around figs.
- Serve at room temperature or warm, sprinkled with finely chopped walnuts, if desired.
National Fig Week is a wonderful celebration when you are spoiled with fresh figs for a recipe like this one!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Fig Recipe on Cooking with Kimberly. Until next time…
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