Walnut and Ricotta Stuffed Figs

Name: Walnut and Ricotta Stuffed Figs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 medium figs; 1/4 cup roasted walnut, coarsely chopped (25 grams); 1/2 cup ricotta cheese (120 grams); 1 tablespoon caster sugar; 1/3 cup pouring cream (80 mls); 30 g butter; 1/3 cup brown sugar, firmly oacked (75 grams)

Submitted by Jubes

"Baked and filled figs with a caremel sauce drizzled over the top. Make a great dinner party menu addition Gluten-free too"

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photo by Muffin Goddess

Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

For the baked figs
8 medium figs
¹⁄₄ cup roasted walnut, coarsely chopped (25 grams)
¹⁄₂ cup ricotta cheese (120 grams)
1 tablespoon caster sugar
For the sauce
¹⁄₃ cup pouring cream (80 mls)
30 g butter
¹⁄₃ cup brown sugar, firmly oacked (75 grams)

directions

Preheat oven to 180°C or 160°C if fan-forced.
Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower) . Place on a baking tray.
Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.

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Reviews

Oh, Jubes, these are divine! I couldn't find any fresh figs, so I used some nice sun-dried ones that I had, but I'll most certainly be making these again when I can locate some fresh ones. The caramel sauce is perfect with these! Definitely a keeper, thanks for posting! Made for The Hot Pink Panthers for ZWT9

Muffin Goddess
Made these just to see how they'd turn out & how they'd taste, & we weren't in the least disappointed ~ GREAT TASTING buggers, these, & well worth making again! Would like to make a much larger batch of them sometime when I host a group & serve them on picks with the caramel sauce for dipping! Thanks for sharing a great recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]

Sydney Mike