Honey-Drenched Baked Figs with Walnuts & Ricotta

A simple yet elegant Mediterranean dessert featuring sweet baked figs, crunchy walnuts, creamy ricotta, and a generous drizzle of honey. Perfect for a light and flavorful finish to any meal.

Prep Time

10 minutes

Total Time

35 minutes

Calories

358 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.66/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

8wholeFresh Figs(Halved lengthwise)

£4.00

0.3cupWalnuts(Roughly chopped)

£0.75

0.5cupRicotta Cheese(Full-fat ricotta is best)

£1.25

2tablespoonsHoney(More or less to taste)

£0.50

0.5teaspoonLemon Zest(From about half a lemon)

£0.10

0.3teaspoonCinnamon(Ground)

£0.05

Total Cost

£6.65

£1.66 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Arrange fig halves, cut-side up, in a small baking dish.
3.
In a small bowl, gently mix the ricotta cheese with the lemon zest and cinnamon.
4.
Spoon or dollop the ricotta mixture into the center of each fig half.
5.
Sprinkle the chopped walnuts over the figs.
6.
Drizzle the figs with honey.
7.
Bake for 20-25 minutes, or until the figs are softened and the honey is bubbling slightly.
8.
Let cool slightly before serving. Drizzle with a bit more honey if desired.

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My Notes

Nutrition Information

Nutrition per serving (135g)

358 kcal / 1498 kJ

Carbs

39g

15% of RDA

Fat

20g

29% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

30 g

33% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Use ripe but firm figs for best results. If the figs are too soft, they may become mushy during baking.

For extra flavor, you can add a splash of balsamic vinegar to the baking dish before baking.

Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for a richer dessert.

Cooking Equipment

Oven

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Honey-Drenched Baked Figs with Walnuts & Ricotta

Ingredients

Instructions