WINE ROASTED FIGS WITH HONEYED RICOTTA

Wine-roasted Figs with Whipped Honeyed RicottaServes 6 to 8

1 pound ripe fresh figs

1/2 vanilla bean

2 tablespoons mild honey, like clover or wildflower

1/2 cup dry red wine

1 bay leaf

1 tablespoon unsalted butter

2 cups whole milk ricotta

1/4 cup heavy cream

1/4 cup mild honey

1 teaspoon vanilla extract

Pinch salt

Cacao nibs

Position a rack at center of oven and preheat to 375 degrees.  

To roast figs: Remove stems from figs and slice half of them in half lengthwise (reserve the rest of the figs for later). Put fig halves in a small baking dish in single layer. Use tip of knife to slice the vanilla bean in half lengthwise and scrape out the seeds; reserve pod. Whisk honey, wine and vanilla seeds in small bowl, then pour mixture over figs. Tuck the vanilla pod and bay leaf in among figs in baking dish, then dot tops of figs with butter. Bake, stirring occasionally, until figs are soft and juices begin to caramelize, 20 to 25 minutes.

To make whipped ricotta: Pour ricotta, cream, honey, vanilla and salt into a bowl. Whip with an electric mixer or whisk until fluffy, about 2 minutes.

To assemble: Slice remaining figs into quarters. For each serving, spread about 1/3 cup of whipped ricotta in shallow bowl, then top with mixture of the fresh quartered figs and the roasted fig halves. Spoon over top a tablespoon or so of wine syrup from the fig roasting pan, drizzle with more mild honey, and sprinkle with cacao nibs.