Walnut And Ricotta Stuffed Figs Recipes

FRESH FIG AND RICOTTA CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
• Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

WALNUT AND RICOTTA STUFFED FIGS

Steps:

• Preheat oven to 180°C or 160°C if fan-forced.
• Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower) . Place on a baking tray.
• Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
• Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
• Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
• To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.