Ricotta with Baked Figs, Pistachio Walnut Honey

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 large figs
• 8tbsp walnuts
• 8tbsp almonds
• 8tbsp pistachios
• 3 tbsp rich Greek honey
• 16tsp ricotta
• 1 tbsp icing sugar
• 8 dates
• rose water
• 1 tbsp Cointreau or other orange liqueur

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Toast the walnuts, almonds and pistachios in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant. Let cool, then roughly chop them.

2. Finely chop the dates and mix them with about two-thirds of the toasted nuts.

3. Cut a deep cross into the top of each fig without cutting through the base, and gently open them. Spoon the nut and date mixture into the figs.

4. Set the stuffed figs upright in a small baking dish and bake for 15 to 20 minutes, until soft and slightly caramelized.

5. While the figs bake, stir the honey with a few drops of rose water and the Cointreau or other orange liqueur in a small bowl. Warm it briefly if it is too thick to pour.

6. Beat the ricotta with the icing sugar and a few drops of rose water until smooth and light. Spoon it onto four plates.

7. Arrange the warm figs over the ricotta, drizzle with the scented honey, and scatter over the remaining chopped nuts to finish.