Ricotta with baked figs, pistachio walnut honey Recipe

  • 8 large figs, not overly ripe
  • 8tbsp walnuts
  • 8tbsp almonds
  • 8tbsp pistachios
  • 3 tbsp rich Greek honey
  • 16tsp ricotta cheese
  • 1 tbsp icing sugar
  • 8 dates
  • rose water
  • 1 tbsp Cointreau or other orange liqueur
  1. Cut an x in the top of each of the figs, to open them up.
  2. Roast the nuts and chop roughly.
  3. Mix the nuts with the honey.
  4. Spoon 1 tbsp of the nut and honey mixture into the top of each fig.
  5. Cook in the oven for 8-10 minutes at 200C/400F/Gas 6 (depending on the ripeness of the figs).
  6. Place the dates in a pot, just cover with rose water and Cointreau or similar, bring to the boil, simmer for 30 seconds, remove from heat and leave to cool.
  7. Mix the ricotta cheese with the icing sugar and add a dessertspoon to the top of each fig.
  8. Garnish each plate with a couple of dates.