Port-Roasted Figs with Whipped Ricotta and Honey
Serves 6

The figs can be made up to one week ahead of time. Warm them gently before serving. This is lovely over a slice of pound cake or olive oil-semolina cake.

For the figs
1 vanilla bean
1 1/2 cups port
2 tablespoons honey
1 teaspoon balsamic vinegar
Pinch salt
1 pound figs, small figs halved, larger figs quartered

For the whipped cream
1 cup heavy cream
1 cup super fresh whole milk ricotta (mascarpone works too)
1 tablespoon sugar
1 tablespoon honey

Heat your oven to 400°F.

Using a paring knife, slice the vanilla pod open and scrape out the vanilla beans. Place the beans and the pod in a 9-inch by 11-inch baking dish. Add the port, honey, balsamic vinegar and salt and whisk to combine. Lay figs in baking dish cut side down. Roast for 30 minutes and then set aside to cool.

Whip the cream with the ricotta, sugar, and honey until it can hold medium-stiff peaks.

Divide the cream between dessert bowls. Place the figs on top, drizzle with some of the roasting liquid, and serve.

--Raquel Pelzel

Raquel co-wrote the book American Masala with chef Suvir Saran, forthcoming Oct. 2nd. It has lots of great recipes that call for vegetables and fresh herbs.

Click here to view it on Amazon.com: American Masala