Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 cup pine nuts

  3. 3/4 cup Sambuca

  4. 2 tablespoons sugar

  5. 12 firm-ripe fresh purple figs

  6. 3/4 cup whole-milk ricotta (preferably fresh)

Instructions Jump to Ingredients ↑

  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.

  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).

  3. Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.

  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.


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