Figs with Ricotta, Pistachios, and Honey

This dish just oozes with sex appeal. Sweet figs are split to reveal their tender centers, then filled with creamy, cool ricotta cheese, drizzled with golden honey, and jeweled with a crunch of emerald pistachios. It is one of the few dishes that can bookend a meal on either side, as a luscious appetizer or dessert.

• 
  
  1/4 cup unsalted shelled pistachios
  
  


• 
  
  8 dried figs
  
  


• 
  
  1/4 cup part-skim ricotta cheese
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Salt to taste
  
  

Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.

Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.

Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.

Drizzle with honey, sprinkle with salt,  and serve.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• 
  
  Unbleached all-purpose flour, for dusting
  
  


• 
  
  1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
  
  


• 
  
  4 oz. fresh goat cheese, softened
  
  


• 
  
  1/4 cup honey (preferably dark)
  
  


• 
  
  8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
  
  


• 
  
  1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 
  
  5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 oz. (1/2 cup) finely ground toasted hazelnuts
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. ground nutmeg
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Pinch of ground white pepper (optional)
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1/2 cup firmly packed light brown sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 tsp. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
  
  


• 
  
  2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)
  
  

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Rustic Fig and Raspberry Mini Crostatas

An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.

For the dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
  
  


• 
  
  3-3/4 oz. (3/4 cup) whole-wheat flour
  
  


• 
  
  1/4 cup plus 1/2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces
  
  

For the filling

• 
  
  3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
  
  


• 
  
  6 oz. fresh raspberries (1-1/2 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  3 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. fresh thyme, roughly chopped
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  3 Tbs. plus 1 tsp. graham cracker crumbs
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, cut into
  
  


• 
  
  1-1/2 Tbs. heavy cream
  
  

Make the dough

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.

Make the filling

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.

Assemble and bake the crostatas

Tip:

Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.


Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.


Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.


Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.

Ricotta Blintzes with Dried Fruit Compote

This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with a sweet-tart compote of dried cherries, apricots and figs.

For the dried fruit compote:

• 
  
  4 dried figs, cut into 8 pieces
  
  


• 
  
  4 dried apricots, cut into 8 pieces
  
  


• 
  
  1 cup dried cherries
  
  


• 
  
  1/2 cup fresh orange juice
  
  


• 
  
  1/4 cup honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the crêpes:

• 
  
  4 large eggs
  
  


• 
  
  1 cup plain seltzer or club soda
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. (1 cup) all-purpose flour
  
  

For the ricotta filling:

• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 Tbs. honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1 cup whole-milk ricotta
  
  


• 
  
  3 Tbs. thinly sliced fresh mint
  
  

For assembly:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Make the fruit compote:

Combine the figs, apricots, cherries, orange juice, and ½ cup of water in a 1-quart saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Simmer until the fruit is tender, about 3 minutes. Strain the liquid from the fruit, reserving the liquid. Transfer the fruit to a medium bowl and set aside.
 

Return the liquid to the pot and add the honey and vinegar. Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and simmer uncovered until syrupy, about 4 minutes. Pour the syrup over the fruit.
 

Make the crêpes:

In a medium bowl, lightly beat the eggs. Whisk in the seltzer, milk, melted butter, sugar, and 3/8 tsp.salt. Add the flour and whisk until the batter is smooth and pourable.
 

Set a dinner plate next to the stove. Heat an 8-inch nonstick skillet over low heat. Quickly pour 2 Tbs. of the batter into the skillet, swirling and tilting the pan as you pour. Try to evenly cover the bottom of the skillet (the crêpes cook too quickly to patch any holes). When the crêpe looks cooked and smells buttery, after about 1 minute, lift one edge with a spatula or your fingers and transfer it to the dinner plate. The crêpe should be pale; there is no need to flip and cook the other side. Continue with the remaining batter, layering the crêpes on top of each other on the plate. You should have about 25 crêpes. Let the crêpes cool completely before assembling.
 

Make the ricotta filling:

In a medium bowl, whip the heavy cream by hand with a whisk or with an electric hand mixer to stiff peaks. Stir in the honey, then fold in the ricotta and the mint. Don’t overmix.
 

Assemble and cook the blintzes:

Choose the 16 best looking crêpes (save the remainder for another use). Spoon 1 Tbs. of the filling into the center of each crepe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet.
 

Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Arrange half of the blintzes in the skillet seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper towel lined tray. Repeat with the remaining butter and blintzes. To serve, arrange two blintzes on each of 8 plates and top with the compote.