Honey Wheat Crepes With Sweet Ricotta And Figs Recipes

FRESH FIGS WITH RICOTTA AND HONEY

Steps:

• Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
• Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate.
• Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
• Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
• Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint. Serve as soon as you can...as if you could resist doing anything else. Originally published September 20, 2011.

FIGS WITH RICOTTA, PISTACHIO, AND HONEY

Steps:

• Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
• Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS

Steps:

• Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat. Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
• While the figs cook, make the crepes as directed on page 105.
• Stir the ricotta cheese, confectioners' sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
• Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon 1/4 cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
• Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.