Walnut and Ricotta Stuffed Figs

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

1. 1

   Preheat oven to 180°C or 160°C if fan-forced.

2. 2

   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.

3. 3

   Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.

4. 4

   Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.

5. 5

   Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.

6. 6

   To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.