HONEY-ROASTED FIGS

“Sometimes the best desserts are the simple ones where the ripe fruit can shine,” Jackie Bruchez says.“This is one of my favorite late summer/early fall desserts for guests. It is easy to make, beautiful when plated, and delicious.”

8 whole figs

⅓ cup honey

1/4 teaspoon ground cinnamon

⅛ teaspoon ground cardamom

1/2 cup fresh ricotta cheese Chopped candied pecans, for garnish Preheat the oven to 425 degrees.

Line a baking sheet with foil.

Cut the stems off each fig and cut an X from the top to three-fourths of the way down the middle of the fig. Do not cut all the way to the bottom. Place them on the lined baking sheet.

Heat the honey in a microwave-safe dish for 15 seconds. Stir in the cinnamon and cardamom. Drizzle half of the spiced honey over the figs. Roast the figs for 10 to 12 minutes, or until they are soft and open like a flower. Scoop 1 tablespoon of ricotta into each fig and drizzle them with the remaining spiced honey. Sprinkle the figs with candied pecans and serve immediately.

Note: These figs are also delicious served warm on top of a scoop of vanilla bean ice cream. Simply omit the ricotta filling.

Makes 4 to 8 servings.

Per serving, based on 4: 214 calories (percent of calories from fat, 17), 4 grams protein, 44 grams carbohydrates, 3 grams fiber, 4 grams fat (3 grams saturated), 16 milligrams cholesterol, 28 milligrams sodium. Reprinted with permission from “Decadent Fruit Desserts” by Jackie Bruchez, Page Street Publishing Co., 2019.