Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Oven-Poached Figs with Ricotta

By , from the Megan Scott collection


½ cup sugar plus 1 teaspoon, divided
1 vanilla bean, split and scraped
¼ cup sweet or dry Marsala
8 large fresh figs
cup good-quality ricotta
cup heavy cream
~ Bittersweet chocolate, for garnish


  1. Preheat the oven to 350 degrees. Combine ½ cup sugar with 3 tablespoons water in a small saucepan. Add the scraped vanilla bean, reserving the seeds. Bring to a gentle simmer and stir until the sugar is dissolved. Remove the syrup from the heat and add the Marsala.
  2. Halve the figs and split each half down the middle, leaving the stem ends uncut so that the fig halves remain intact. Place them in a small, shallow baking dish, and spoon the Marsala syrup over them. Bake until the figs are tender, about 20 minutes.
  3. Meanwhile, combine the ricotta, heavy cream, 1 teaspoon sugar, and the vanilla-bean seeds.
  4. When the figs have finished poaching, serve them on a plate with some of the syrup and topped with a spoonful of the ricotta mixture. Garnish with the shaved bittersweet chocolate.

This content is from the Megan Scott collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice