Sambuca Poached Figs with Ricotta and Pine Nuts
Sambuca Poached Figs with Ricottan and Pine Nuts is a gluten free and vegetarian side dish. This recipe serves 4. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 259 calories, 6g of protein, and 10g of fat. A mixture of firm-ripe purple figs, olive oil, whole-milk ricotta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.