Ricotta with Baked Figs, Pistachios, Walnuts, and Honey

Roasted figs stuffed with a honey-nut mixture, topped with sweetened ricotta and served alongside rose water poached dates.

Vegetarian Healthy Dessert Fruit Gluten Free

Estimated Nutrition

Calories

637.1

kcal / serving

2548.2 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

42.2g

per serving

168.8 g total

Protein

15.6g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

1 tbsp

Dairy

Ricotta Cheese

16 tsp

Fruits

piece

Figs

large, not overly ripe

piece

Dates

Liquids

to taste

Rose Water

enough to cover dates

Cointreau

or other orange liqueur

NutsSeeds

120

Walnuts

8 tbsp

120

Almonds

8 tbsp

120

Pistachios

8 tbsp

Other

Greek Honey

3 tbsp, rich

Method

Cut an 'x' into the top of each fig to open them.

Roast the walnuts, almonds, and pistachios and chop them roughly.

Combine the chopped nuts with the honey in a bowl.

Spoon 15 ml of the nut and honey mixture into the top of each fig.

Bake the figs in the oven for 8-10 minutes at 200°C.

Simmer dates in rose water and Cointreau for 30 seconds, then let cool.

Mix ricotta with icing sugar and dollop 10 ml onto each fig.

Garnish plates with the poached dates and serve.