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Poached Figs with Fresh Ricotta Cheese


Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.

  • Servings: 4

Photography: Antonis Achilleos

Source: Martha Stewart Living, February 2006


  • 1/2 cup sugar
  • 1/2 cup good-quality honey
  • 4 strips orange peel (each 3 inches long), plus 2 teaspoons finely grated orange zest
  • 24 dried Black Mission figs (about 6 ounces)
  • 1 cup, fresh ricotta cheese
  • 1/2 teaspoon ground cinnamon


  1. Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.

  2. Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.

  3. Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.

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