The Foggy Bottom Farmers’ Market is only running for another month. How did time pass so quickly? This summer, I would walk home from work and pass by the market outside the metro, stopping to grab a fresh Mexican sweet cream & cinnamon popsicle from Pleasant Pops or some tomatoes, rhubarb, or cherries from the various produce stands.
Figs have a main growing season in late summer, running through fall. My roommate happened upon some last week at the farmers’ market, picking up a small cluster of fresh, ripe figs. Figs cannot be stored for long as they mold easily, so we whipped up an easy recipe to enjoy their flavor. This recipe can be used as a dessert or snack, depending on what you’re craving!
Figs with Honey and Ricotta (2 servings)
- 4-6 fresh Mission figs (or dried)
- 2 tablespoons butter
- 4 tablespoons honey
- 1 c skim ricotta
- Dash of ground cinnamon (optional)
Slice your figs in half lengthwise while you melt 2 tablespoons of butter with 4 tablespoons of honey in a saucepan on medium heat. Place the figs flesh-side down into the honey and butter mixture and turn the heat down to low, letting the figs cook for 2-3 minutes and absorb the honey/butter flavor. If your figs were dried to begin with, allow more time for them to soften.
Dollop a half cup of ricotta into a each bowl and place a few figs on top of each bowl. Drizzle with the leftover honey and butter mixture, adding cinnamon on top if desired.
I will miss these fresh farmers’ market finds!
Marisa
Deliberately Delicious says
My mouth is watering here! I prepare the fresh figs that grow locally in a similar way, though without cooking them. I break open the tops of the figs, pop a bit of local goat cheese in the middle of each, drizzle with honey and sprinkle with cracked pepper. The perfect appetizer or dessert or breakfast food!
uprootfromoregon says
That sounds delicious! Trader Joes makes a great honey goat cheese that would be perfect to try that with. Thanks for the suggestion!