Sambuca Poached Figs with Ricotta and Pine Nuts – a delicious recipe with olive oil, pine nuts, Sambuca, sugar, purple figs, whole-milk ricotta. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
Transfer to paper towels and season with salt.
3
Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved.
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
Poach figs at a bare simmer, covered, 5 minutes.
6
Cool slightly in liquid.
7
Season ricotta with salt and pepper.
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.
241
kcal
Calories
20
g
Fat
11
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup pine nuts, 3/4 cup Sambuca, 2 tablespoons sugar, and more.
Yes, Sambuca Poached Figs with Ricotta and Pine Nuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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