Poached Figs with Ricotta


I have said many times that dishes do not have to be difficult to prepare nor costly to be delicious. A simple bowl of poached dried figs nestled on a cloud of luscious, creamy, ricotta is richly satisfying. Served warm, this is a comforting dessert on a chilly winter evening. And paired with a great cup of coffee and a few fig and almond biscotti, it is also a wonderful way to start the day!



  • 2 Oranges, peels and zest
  • 1 cup dried whole figs (about 12)
  • 1 1/2 cups water
  • 1 tablespoon honey
  • Ricotta
  1. Using a vegetable peeler, peel long strips of peel from one orange. Save the orange for another use. In a small saucepan, add the water with the orange peels and the figs. Bring to a boil and then reduce heat to a simmer and cover. Cook 20 minutes.
  2. With a slotted spoon, remove the figs and peels. Transfer the figs to a bowl and discard the orange peels. Add the honey to the saucepan and cook uncovered 10 minutes.
  3. To serve, spoon some ricotta into individual serving dishes. Place whole figs (you could chop them if you prefer but, I think they make a nice presentation left whole) on top of the ricotta. Drizzle a spoonful or two of the poaching liquid over the figs, letting its orange-honey syrupy goodness drip down into the ricotta. Finish the dish with a dusting of orange zest to enhance the look and add a fresh citrus element.
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