honey roasted figs
PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
1/4 cup (30 g) walnut pieces
8 medium ripe figs, or 12 small ripe figs
1/2 cup (100 g) low-fat ricotta
3 tablespoons (45 ml) honey
1 Preheat the oven to 400°F (200°C). Spread the walnuts on a baking sheet and roast for 4 minutes, or until just fragrant. Transfer to a cutting board to cool.
2 Meanwhile, use a sharp knife to cut an X into the top of each fig, without cutting all the way through. Squeeze the fig from the bottom to open it up slightly.
3 Spoon the ricotta into the figs. Place the figs in a small baking dish, making sure they are standing upright so the ricotta won’t fall out. Drizzle with 2 tablespoons (30 ml) of honey and bake for 10 minutes, or until the figs are softened. Meanwhile, finely chop the walnuts.
4 Arrange two figs on each serving plate. Drizzle with the remaining honey, sprinkle with the walnuts and serve.
+ Fresh figs are very perishable and are best eaten on the day of purchase, but they will last for a day or two loosely wrapped in paper and stored in the refrigerator. Bring them to room temperature before eating.
+ Figs are in season from late summer to mid-autumn.
Each serving provides
191 calories, 5 g protein, 8 g fat (2 g saturated fat), 26 g carbohydrate (26 g sugars), 3 g fiber, 53 mg sodium
FIGS are a good source of potassium, calcium, iron, vitamin A and B-group vitamins, and are one of nature’s best sources of both insoluble and soluble fiber (pectin and mucin). Figs are high in natural sugar. Two dried figs count as one serving of fruit.
|honey roasted figs|