Sambuca Poached Figs with Ricotta and Pine Nuts

1. 1

   Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes.

2. 2

   Transfer to paper towels and season with salt.

3. 3

   Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved.

4. 4

   Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).

5. 5

   Poach figs at a bare simmer, covered, 5 minutes.

6. 6

   Cool slightly in liquid.

7. 7

   Season ricotta with salt and pepper.

8. 8

   Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

* Per serving · 4 servings · Values may vary.