This recipe is inspired by an Italian cheese tasting I attended this week, where ricotta was served drizzled with local honey.
With a tray of figs ready to use at home, I knew exactly what they would become.
This simple dish could be served as a dessert or special brunch.
* Recipe: Lemony Herbed Lentils with Rainbow Roasties, Golden Pan-Fried Fish
* Recipes: Feijoa & Oat Mini Cakes, Spicy Feijoa & Pear Chutney
* Recipes: white bean pate, pork cutlets and croissant pudding
Honey caramel figs with ricotta
Preparation time: 10 minutes
Cooking time: 8 minutes
1 heaped tbsp mild honey
1 tbsp olive oil or butter
Pinch of salt
4-8 ripe figs (about 300g, mine were quite small, so I used 8), halved
200g ricotta, drained and cut into wedges
Place the honey, olive oil and salt into a frying pan and heat together over a low heat until bubbling.
Add the figs, cut side down, and cook for about 5 minutes. The aim is to soften the figs and caramelise the cut side.
Toss in the honey caramel and remove from the heat.
Arrange the ricotta wedges on small plates and spoon over the figs and caramel. Serve immediately.
Nicola Galloway is a recipe writer and cooking tutor, and author of Homegrown Kitchen cookbook.