| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve these taste treats as part of an ample cheese platter.

Ricotta-Filled Figs

2 tablespoons red wine
1 whole cinnamon stick
1 (2-inch) slice lemon peel, yellow part only
8 large dried Mission figs
2 tablespoons pine nuts
1 cup ricotta cheese
1 tablespoon honey
1 teaspoon grated lemon zest

1. Put the wine, cinnamon stick, and lemon peel in a medium saucepan and add 2 cups of water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer 15 minutes to allow the cinnamon and lemon to steep.
2. Add the figs and bring back to a gently simmer, uncovered, over medium heat. Remove from heat, cover and let sit until the figs have softened, about 40 minutes. Drain and let cool.
3. Meanwhile, spread the pine nuts in a single layer in a small saucepan and over medium-heat toast the nuts on top of the stove, shaking the pan often, until they are nicely toasted.
4. In a small mixing bowl, combine the ricotta, honey, lemon zest, and pine nuts.
5. Carefully slice off the top (stem end) of each fig. Using a teaspoon, stuff as much filling into the center of each as you can without forcing it to split. Refrigerate until chilled through, about 3 hours.

Makes 8.