Au gratin figs with ricotta recipe
Au Gratin Figs with Ricotta recipe
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|200 ml||red wine (or grape juice)|
|250 g||ricotta cheese|
|6 sprig(s)||fresh thyme, chopped leaves|
|1 tsp||olive oil|
|salt and pepper|
|3 tbsp||pine nuts|
|fresh thyme, to garnish|
In a saucepan, bring the red wine with the honey to a boil and cook until viscous. Mix the ricotta cheese with half of the thyme. Stir in the oil and season to taste with pepper and salt.
Half the figs and press a small dent into the middle of each half. Stuff with the ricotta cheese. Place the figs side by side into a casserole dish and sprinkle with the remaining thyme. Bake under the preheated oven grill for 3-5 minutes.
Toast the pine nuts in a dry pan until golden.
Arrange the figs on plates. Drizzle each with some of the red wine and honey sauce. Sprinkle with pine nuts and decorate with thyme sprigs.
ca. 20 min
ca. 10 min
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