1 tsp butter
8 figs, ripe
4 tbsp honey, preferably Greek
500 grams ricotta, from Italian delis, good-quality fresh
2 tbsp walnuts, toasted, chopped
For the orange sauce
5 tbsp honey
1 tbsp lemon juice
1 small orange, strained
2 cinnamon sticks
To make the orange sauce, combine ingredients in a small pan and bring to the boil, stirring, then simmer for about 10 minutes or until slightly sticky.
Set aside to cool slightly, then discard cinnamon sticks.
Butter a shallow baking dish and turn grill to high.
Wash and dry the figs, then cut in half.
Place cut-side up in the baking dish.
Pour the honey over the figs from a warm spoon, so it runs smoothly.
Place under the grill for 6 minutes or until the figs soften and heat through.
Cut the ricotta into 4 wedges.
Serve warm figs on a wedge of ricotta and drizzle with warm orange sauce.
Scatter with toasted walnuts.
Sugar: 46g
:
Calcium: 328mg
Calories: 466kcal
Carbohydrates: 56g
Cholesterol: 64mg
Fat: 22g
Fiber: 5g
Iron: 1mg
Potassium: 449mg
Protein: 16g
Saturated Fat: 11g
Sodium: 119mg
Vitamin A: 796IU
Vitamin C: 16mg
