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Marsala-Poached Figs over Ricotta

EatingWell Serves Two

Your rating: None Average: 3.7 (10 votes)

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



READER'S COMMENT:
"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. "
Marsala-Poached Figs over Ricotta

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 259 calories; 7 g fat (3 g sat, 3 g mono); 19 mg cholesterol; 45 g carbohydrates; 9 g protein; 5 g fiber; 86 mg sodium; 444 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 fruit, 1/2 other carbohydrate, 1 medium-fat meat


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Recipe Categories

Holiday
Valentine's Day
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
2
Preparation/ Technique
Poach
Meal/Course
Dessert
Publication
EatingWell Serves Two
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