Recipes › Fig › Honey-Caramelized Figs with Ricotta
Honey-Caramelized Figs with Ricotta
Pan-caramelized figs with honey and a splash of balsamic over cool, lightly sweetened ricotta is a ten-minute dessert that genuinely wows. The figs go jammy and syrupy in the pan while the ricotta provides a creamy, neutral canvas. Serve it for dinner parties or a quiet Tuesday — it's equally appropriate for both.
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Ingredients
- medium fresh figs, stems removed, halved
- cups whole-milk ricottaMascarpone or crème fraîche work
- tbsp honey, divided
- tbsp unsalted butter
- tsp balsamic vinegar
- tsp vanilla extract
- sprig fresh thyme or rosemary (optional)
Contains: milk, sulphites.
Method
- Whip ricotta with 1 tbsp honey and vanilla until smooth and slightly airy. Divide between serving plates or bowls.About 3 min
- Melt butter in a skillet over medium-high heat. Add figs cut-side down. Cook for 2–3 minutes without touching until they caramelize and turn golden.About 4 min
- Add remaining honey and balsamic vinegar to the pan. Swirl and cook for 1 more minute until the sauce is glossy. Add thyme or rosemary if using.About 2 min
- Spoon warm figs and all their pan sauce over the ricotta. Serve immediately.About 2 min
Tips
- Don't move the figs while they're caramelizing — patience gives you those beautiful golden cut surfaces.
- Use the best honey you can find; it's one of only a few flavors in this dish.
- The dish can also be served on toasted crostini for a savory-sweet appetizer.
Ring the changes
- Add a pinch of black pepper and a drizzle of good olive oil for a more savory version.
- Use mascarpone instead of ricotta for an even richer, more indulgent result.
Keeping it
Best eaten immediately. Caramelized figs can be made 1 hour ahead and rewarmed gently before serving.
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