with figs picked from the tree in the first year I decided to make this simple dessert. The combination with ginger and cinnamon I loved it! I used what I had available, but it would be the ideal choice figs with pretty thick skin, so keep the filling to perfection spappolino and not in cooking.
figs with spiced pistachios
Ingredients: 4
figs 4 tablespoons ricotta
a handful of corn flakes
30 pistachios roasted and salted
3 tablespoons powdered sugar
1 teaspoon of cinnamon a pinch of ginger powder
Procedure:
Cut figs in half and gently shrunken. In a bowl combine the pulp of figs, ricotta, crumbled corn flakes and chopped pistachios. Fill the figs with the mixture and au gratin for 5 min at 200 °. Mix 3 tablespoons of powdered sugar with a teaspoon of a hint of cinnamon and ginger, add a few drops of hot water to create a thick creamy sauce. Pour the creamy sauce and serve on each fig.
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