Serve this dish at the end of a meal — it's a fruit and cheese course in one.
Active time: 20 min Start to finish: 25 min
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
Step 4
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.
