Sambuca Poached Figs with Ricotta and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 1/4 cup pine nuts
- Carbohydrate 55 g(18%)
- Cholesterol 24 mg(8%)
- Fat 16 g(24%)
- Fiber 5 g(19%)
- Protein 8 g(15%)
- Saturated Fat 5 g(24%)
- Sodium 45 mg(2%)
- Calories 467
Preparation Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt. Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid). Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid. Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.
Preparation Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt. Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid). Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid. Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.
