Wine-Poached Figs Stuffed with Al­mond Ri­cotta

Western Living - - FOOD -

Al­mond ri­cotta

1 cup whole al­monds, with their skins Wa­ter for blend­ing  ⁄€ tsp raw ap­ple cider vine­gar Salt, to taste

Wine-poached figs

1 cup red wine (one with a big­ger flavour pro­file) 2 tbsp maple syrup   ⁄€ tsp salt 2 cups dried Mis­sion figs or dried apri­cots Cin­na­mon, for gar­nish (op­tional) Finely chopped and toasted wal­nuts, for gar­nish (op­tional)

1. Soak al­monds in very hot (not boil­ing) wa­ter for at least ” hour. Peel the skins o– the al­monds with your fin­gers (dis­card the skins) and place the al­monds in a blen­der or food pro­ces­sor. Add small amounts of wa­ter (prefer­ably fil­tered) and, start­ing on low speed, finely grind the al­monds. Grad­u­ally in­crease the speed, adding small amounts of wa­ter to help move the mix­ture along, un­til you have a thick mix­ture that is quite creamy in tex­ture but not watery.

2. Place the mix­ture into a glass or plas­tic con­tainer and add the ap­ple cider vine­gar. Cover the con­tainer and place in a warm area of your kitchen to leave at room tem­per­a­ture for up to ”œ hours. The raw ap­ple cider vine­gar will cul­ture your al­mond mix­ture and give it a light tangy flavour.

3. Uncover and drain the "ri­cotta" through a fine sieve or nut milk bag for £¤ min­utes or longer, if needed. Stir the salt into the ri­cotta. You can add herbs, gar­lic, lemon juice or other flavours if you like. Cover and re­frig­er­ate for up to § days.

4. Place the wine, maple syrup and salt in a heavy cast iron pot and bring to a boil. Af­ter § min­utes, re­duce heat and add the figs. Al­low the figs to poach in this mix­ture over low heat for up to £¤ min­utes, check­ing to en­sure that they don’t be­come too soft or mushy. Re­move the figs from the wine mix­ture and al­low to cool and dry. Save the poach­ing liq­uid to use in a salad dress­ing. . To as­sem­ble the bites, cut the figs in half and fill with the al­mond ri­cotta. I like to sprin­kle the tops with a lit­tle cin­na­mon and toasted wal­nut crumbs. Serve.

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