Marsala-Poached Figs over Ricotta

2 Reviews
From: EatingWell Magazine January/February 2007

Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1/2 cup quartered dried figs
  • 1/4 cup Marsala or port
  • 2 teaspoons honey
  • 1/2 cup part-skim ricotta
  • 1 teaspoon sugar
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon toasted slivered almonds

Preparation

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  1. Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.

Nutrition information

  • Per serving: 228 calories; 7 g fat(3 g sat); 4 g fiber; 37 g carbohydrates; 9 g protein; 13 mcg folate; 19 mg cholesterol; 26 g sugars; 0 g added sugars; 242 IU vitamin A; 0 mg vitamin C; 239 mg calcium; 1 mg iron; 68 mg sodium; 360 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 fruit, 1/2 other carbohydrate, 1 medium-fat meat

Reviews 2

May 21, 2011
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By: lillic
Awesome, exotic, party ready Simply put, this was delicious. The wine poaching gives this a very adult taste. The figs make it rich. The ricotta provides the creamy counterbalance. *I don't remember if I used regular or low fat ricotta, but I think it was regular - I would go for regular, since the richness of it and the wine/figs makes the portions naturally smaller. If you can plate this in a pretty enough fashion, I'd serve it for my next dinner party. Pros: Delicious Easy Cons: If you can't find dried figs, then that's that.
January 24, 2010
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By: mludowise
This dessert was delicious! I love the sauce from the figs and Marsala wine. I gave it 4 stars because I used low-fat ricotta, which did not taste good, but I'm willing to bet it would be perfect with regular ricotta.