- 80ml water
- 2tbsp honey
- 1 cinnamon stick
- 3tbsp flaked almonds
- 4 large (or 8 small) fresh figs
- ½tsp vanilla essence
- 2tbsp icing sugar
- ½tsp ground cinnamon
- 1 orange
Place water, honey and cinnamon stick in a small saucepan. Bring to the boil, then reduce the heat
and simmer gently for about 6mins, or until thickened and reduced by half. Discard the cinnamon
Add the flaked almonds into the honey syrup and stir in well. Grate the zest of the orange, you’ll
need ½tsp of zest for this recipe.
Preheat the oven/grill to 180-200C. Grease a shallow baking dish. Slice the figs into quarters from
the top to within 1cm of the bottom, keeping them attached at the base. Arrange in the prepared
Combine the ricotta, vanilla, icing sugar, ground cinnamon and orange zest in a small bowl. Mix well.
Divide the filling among the figs, spooning it into the cavities.
Top each fig with almonds in syrup. Place under grill and cook for about 10-15min or until the juices
start to come out from the figs and the almonds are lightly toasted. Cool for 2-3mins. Spoon the
juices and any fallen almonds from the bottom of the dish over the figs and serve.