I prepared this to use the figs as a topping for cornmeal crepes - absolutely delicious! Hope there will still be enough sauce left for the dessert crepes after all my tasting. I omitted the water increasing the oj to one cup & used fresh lime juice instead of lemon juice. Fantastic sauce; I'll make this again with other fruits.
Red Wine-Poached Fig and Ricotta Tarts
The wine mixture used as a poaching liquid for the figs is reduced to create a rich sauce that is drizzled over the finished tarts. Briefly poaching the figs infuses flavor and makes them even more tender, but you can skip this step and just make a sauce to drizzle over raw figs. You can also make this in a 9-inch round removable-bottom tart pan and increase the baking time to 10 minutes or until lightly browned.
More From Cooking Light
- Calories: 286
- Calories from fat: 28%
- Fat: 9g
- Saturated fat: 4g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1g
- Protein: 4.3g
- Carbohydrate: 46.6g
- Fiber: 2.5g
- Cholesterol: 12mg
- Iron: 0.5mg
- Sodium: 131mg
- Calcium: 92mg
- 1 cup Zinfandel or other fruity dry red wine
- 1 cup water
- 1/2 cup sugar
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 12 fresh figs, halved (about 3/4 pound)
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons honey
- Fresh mint sprigs (optional)
- Combine first 5 ingredients in a large saucepan; bring to a boil. Add figs. Reduce heat; simmer 2 minutes. Remove figs with a slotted spoon, and place in a shallow dish. Cover and chill. Bring the cooking liquid to a boil, and cook for 15 minutes or until reduced to 1/2 cup. Cover and chill.
- Preheat oven to 450°.
- Roll dough into a 12-inch circle on a lightly floured surface; cut dough into 8 (4-inch) circles, rerolling dough scraps as necessary. Fit each dough circle into a 3 1/2-inch tart pan. Bake at 450° for 7 minutes or until lightly browned. Cool completely on a wire rack.
- Combine ricotta and honey. Spread about 1 1/2 tablespoons ricotta mixture into each tart shell. Arrange 3 fig halves, cut sides up, inside each shell. Drizzle each tart with 1 tablespoon of the wine mixture. Garnish with mint, if desired.
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