Top | Megan Scott
Oven-Poached Figs with Ricotta
(recipe, Megan Scott)
- ½ cup sugar plus 1 teaspoon, divided
- 1 vanilla bean, split and scraped
- ¼ cup sweet or dry Marsala
- 8 large fresh figs
- ⅓ cup good-quality ricotta
- ⅓ cup heavy cream
- Bittersweet chocolate, for garnish
- Preheat the oven to 350 degrees. Combine ½ cup sugar with 3 tablespoons water in a small saucepan. Add the scraped vanilla bean, reserving the seeds. Bring to a gentle simmer and stir until the sugar is dissolved. Remove the syrup from the heat and add the Marsala.
- Halve the figs and split each half down the middle, leaving the stem ends uncut so that the fig halves remain intact. Place them in a small, shallow baking dish, and spoon the Marsala syrup over them. Bake until the figs are tender, about 20 minutes.
- Meanwhile, combine the ricotta, heavy cream, 1 teaspoon sugar, and the vanilla-bean seeds.
- When the figs have finished poaching, serve them on a plate with some of the syrup and topped with a spoonful of the ricotta mixture. Garnish with the shaved bittersweet chocolate.