Walnut and Ricotta Stuffed Figs Recipe #380227
Baked and filled figs with a caremel sauce drizzled over the top. Make a great dinner party menu addition
Gluten-free too
by **Jubes**
30 min | 15 min prep
SERVES 4
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)
- 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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5 stars