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Stuffed Fresh Figs


  • 19 small (about 1 1/4 pounds) fresh ripe figs
  • .25 cup(s) honey
  • .5 cup(s) part-skim ricotta cheese
  • .25 cup(s) natural almonds, toasted and chopped


  1. On plate, with fork, mash the ripest fig with honey; set aside.
  2. With sharp knife, trim stems from remaining figs, then cut a deep X in the top of each, making sure not to cut all the way through to the bottom. With fingertips, gently spread each fig apart to make "petals."
  3. In small bowl, combine ricotta and almonds. With back of spoon, press mashed fig mixture through sieve into 1 cup measure.
  4. To serve, spoon ricotta mixture into figs. Arrange figs on platter. Drizzle with fig honey.

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