6.03 Baked Figs w/ Ricotta & Cinnamon - Baking & Desserts - Low-Fuss
This simple little 4 ingredient recipe can be either a breakfast, a dessert, or a light snack. Because this is the "healthy" season, in order to have some sweet recipes I've had to explore using fruit in a way that I wouldn't usually do.
For instance, I'd never tried a fresh fig before testing this dish out; just the dried ones (which sometimes aren't particularly good). If you're in the same boat, let me assure you - fresh figs are great! I had to struggle not to do too many "taste tests" for this one. Not that there's anything wrong with that...
Recipe makes 6 serves
106 calories (444 kilojoules) per serve
1.4 grams of fat per serve
6 serves may seem like a stretch, but part of eating healthier is portion control. That being said, if you doubled-up the serves, this is still not bad for you!
6 fresh figs, rinsed and dried
150g reduced-fat ricotta cheese, slightly crumbled
1/3 cup agave syrup
1 tsp ground cinnamon
The figs should be ripe, but not TOO ripe (otherwise they fall apart fairly easily).
I would choose fresh ricotta over the pre-packaged stuff, not only because it TASTES fresher but because there tends to be a higher salt content in pre-packaged ricotta (most likely as a preservative). This extra salt can throw off the whole dish. Also, if you want to use full-fat ricotta, that's obviously not going to be as low in calories or fat as reduced-fat ricotta - but it should taste great!
You can substitute the agave syrup for honey if it's easier. Agave syrup is only slightly lower in calories than honey, but I also find it works better as a syrup because it's runnier than honey plus it's not such a cloying sweetness.
1. Preheat oven to 200°C (390°F).
2. Slice the stalk off one of the figs. Cut down the fig almost to the bottom, then do this again so you have cut a cross.
3. Open up the fig slightly, then place into a muffin tin. (This will keep the figs upright while baking.)
4. Repeat Steps 2 and 3 until you have used all the figs.
5. Mix together the agave syrup and cinnamon until combined.
6. Drizzle approx. 1 tsp of the syrup over the top and inside each fig.
7. Place the figs (in the muffin tray) into the oven and bake for 5-10 minutes. (Just long enough to soften them up and warm them through.)
8. Transfer the figs to serving plates and place approx. 2 tbsp of ricotta inside each fig.
9. Drizzle a further 2 tsp of syrup over the top of each fig, then serve. (Garnish with a sprig of mint if you want to make it look a bit more exciting.)
Serves 6 (or 3, or 2... or 1)
A video of these recipes is also available at https://youtu.be/o-azCzbiHrk.