It couldn't get any better than this. It's mature, it's soft, it's got that perfect little honey drop at the bottom. Moreover, its leaves are dramatically ornamental, and can be used to decorate your table, or your hair alike! I'm talking about figs, the sweetest of fruits which I like to pick this season and eat under the tree or compose it in a fabulous recipe. This one here takes literally 5 minutes to make and it can be used as a fresh appetizer or, as we call it here in Italy, "antipasti".
Ingredients for 4 people:
- 4 Fresh Figs in the Season
- 150 gr. Ricotta Cheese
- 50 gr. Pulverized Pistachio
- 40 gr. Wild Black Currant
- Mint Leaves in Abundance
- 20 gr. Caster Sugar
- 20 gr. Organic Honey
Pre-heat the oven at 150°. Cut each fig in four until the middle of the fruit. Insert a drop of honey to it and let it melt in the oven for not more than 5 minutes.
In the meanwhile, prepare the ricotta mix by adding together the pulverized pistachio, minced mint leaves, caster sugar and, of course, the ricotta cheese. Mix generously and, at the end, add the wild black currant for a final gentle mix, so that the little fruits don’t smash. Once the figs are ready out of the oven, garnish them with a tablespoon of cream each, and finalize with some whole mint leaves.
For a top warm-cold effect, why not trying to prepare the ricotta cheese mix half an hour ahead? You can put it in the freezer and let it out just before decorating your figs.