Honey-Roasted Figs with Whipped Ricotta and Thyme
Late-summer figs roasted until their juices bubble into syrup, spooned over a cloud of whipped sheep's milk ricotta with thyme honey and cracked black pepper. A dessert that lands somewhere between a cheese course and a tart filling.
Ingredients
- ripe black mission or brown turkey figs, halved12
- honey3 tbsp, divided
- extra-virgin olive oil1 tbsp
- fresh thyme sprigs4
- sheep's milk ricotta300 g
- heavy cream2 tbsp
- lemon zest1 tsp
- flaky sea saltpinch
- black pepper, freshly crackedto taste
Steps
Heat oven and arrange figs.
Heat the oven to 220 C / 425 F. Arrange the fig halves cut-side up in a small baking dish so they sit snugly.
Drizzle honey and oil, roast figs.
Drizzle with 2 tablespoons of honey and the olive oil, then tuck the thyme sprigs between the fruit. Roast until the figs slump and their juices darken into syrup at the bottom of the dish, 12 to 15 minutes.
Whip ricotta with cream and zest.
Meanwhile, whip the ricotta with the cream and lemon zest in a bowl until silky and aerated, about 1 minute.
Spread whipped ricotta on plate.
Spread the whipped ricotta onto a wide plate or shallow bowl in a generous swoop.
Spoon figs and syrup over ricotta.
Spoon the warm figs and all their syrup over the ricotta. Drizzle with the remaining honey, scatter flaky salt and pepper, and serve at once.
Nutrition, per serving. 195 calories. Protein 7.5 grams, 14 percent. Carbs 21 grams, 40 percent. Fat 10.5 grams, 45 percent. Fiber 2 grams, sugar 18 grams, saturated fat 4 grams, sodium 120 milligrams. Estimated from ingredients.
