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Spiced Beer-Soaked Figs with a Ricotta Filling

Make these when figs are in season, which is usually from May to October, depending on the variety. Whether you are having a fancy-shmancy dinner or just enjoying a simple meal at home with your loved ones, these beautiful stuffed figs will be a perfect addition to your din din. If you have some extra ricotta filling handy, you can use it to stuff manicotti!

Serves 6-8

Ricotta Ingredients

1 cup cashews

1 tablespoon light miso paste

½ cup water

1 (14-ounce) block extra-firm tofu, crumbled (see recipe for homemade tofu on p. 84)

½-1 teaspoon sea salt

½ teaspoon finely ground black pepper

½ teaspoon garlic powder

3 tablespoons fresh lemon juice

2 teaspoons agave nectar

Dash freshly grated nutmeg

2 tablespoons extra-virgin olive oil

Fig Ingredients

1 pint vegan beer

8-10 whole cloves

½ teaspoon sea salt

¼ teaspoon finely ground black pepper

2 teaspoons agave nectar

2 teaspoons fresh lemon juice

24 fresh figs (Calimyrna preferred)

6-8 leaves fresh basil or sage, for garnish (optional)

Directions

For the ricotta: In a blender or food processor, add cashews, miso and water. Blend until smooth and set aside.

In a large bowl, combine crumbled tofu, sea salt, black pepper, garlic powder, lemon juice, agave, nutmeg, olive oil and the cashew mixture.

Mix together well. Set aside for 20-30 minutes to develop flavors.

For the beer-soaked figs: In a medium (4-quart) pot, bring beer to a simmer over medium heat. Add cloves, sea salt, black pepper, agave and lemon juice.

Continue cooking over low heat for about 3 minutes, or until fragrant.

Slice off stems of figs and make 2 cuts on top of fig in a T shape; this is where filling will go. (When cooking, figs will open slightly.) When cut, place all figs in pot with beer mixture and cook over low-medium heat for about 5-7 minutes. Turn off heat and let figs rest in spiced beer for additional 3-5 minutes.

To assemble: Place 1 tablespoon ricotta filling in each fig and serve on a platter. Garnish with fresh basil or sage, if using.

The Sporkie Scoop

FOR YOUR SMARTS There are over 150 varieties of figs in this big world. Some of the most popular include Calimyrna, Kadota, Black Mission, Brown Turkey and Adriatic. Our fave for this recipe is Calimyrna!

FOR YOUR PARTS Olive oil contains vitamin E, which is a natural preservative and prevents these beautifully rich oils from spoiling! Extra-virgin has the most nutritional value and is the least processed.