Walnut And Ricotta Stuffed Figs Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

Steps:

• Preheat oven to 350°. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down., In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray., In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid.

Steps:

• Preheat oven to 180°C or 160°C if fan-forced.
• 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.
• Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
• Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
• Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
• To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.

Steps:

• Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes. Drain. Cool to room temperature.
• Coarsely chop walnuts in processor. Transfer 2 tablespoons chopped walnuts to small bowl and reserve. Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended. Transfer ricotta mixture to bowl. Stir in parsley. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves. Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Pour 3/4 cup water and wine into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes. Bake uncovered 10 minutes longer. Let stand 10 minutes and serve.

Steps:

• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
• Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a ½ teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
• Drizzle each fig with honey and serve.