|
Ingredients (makes 8)
Serve these taste treats as part of an ample cheese platter.
2 tablespoon red wine
1 whole cinnamon stick
One 2-inch slice lemon peel, yellow part only
8 large dried Mission figs
2 tablespoons pine nuts
1 cup ricotta cheese
1 tablespoon honey
1 teaspoon grated lemon zest
Put the wine, cinnamon stick, and lemon peel in a medium saucepan
and add 2 cups of water. Cover and bring to a boil over medium-high
heat. Reduce the heat to medium-low and simmer 15 minutes to allow
the cinnamon and lemon to steep.
Add the figs and bring back to a gently simmer, uncovered, over
medium heat. Remove from heat, cover and let sit until the figs have
softened, about 40 minutes. Drain and let cool.
Meanwhile, spread the pine nuts in a single layer in a small
saucepan and over medium-heat toast the nuts on top of the stove,
shaking the pan often, until they are nicely toasted.
In a small mixing bowl, combine the ricotta, honey, lemon zest, and
pine nuts.
Carefully slice off the top (stem end) of each fig. Using a
teaspoon, stuff as much filling into the centre of each as you can
without forcing it to split. Refrigerate until chilled through,
about 3 hours.
|