I feel so lucky to have such awesome friends at work who are generous and inspirational. They have given me heirloom tomatoes, figs, passion fruits, lychees, guavas, avocadoes, lemons, and herbs from their gardens, as well as many wonderful recipes. A few days ago, Gail shared with me a simple dessert of homemade ricotta with freshly picked Black Mission figs and honey. It has been on my mind all weekend so I threw together my own version of her dessert.
I bought some Panachee figs from the farmers market, made a fresh batch of ricotta, and brought out my favorite honey. The figs were the star of the dish with their beautiful crimson flesh and strawberry/orange undertone. Simple but satisfying. No recipe needed. I hope you enjoy this dish as much as I did!
Fig and honeyed ricotta
2 figs (Black Mission, Panachee, or your favorite variety)
2 tbsps homemade ricotta (recipe here)
1 tablespoon honey
1 teaspoon vanilla bean paste (optional)
1. Cut the figs in halves or quarters and place them on a plate.
2. Add the ricotta to the plate.
3. Mix the honey and vanilla bean paste together and drizzle it all over the figs and ricotta.