with Caramel and Ricotta

Alex and Emily's Rosemary & Balsamic Figs

Prep time: 15 mins
Cook time: 30 mins
Serves: 4


8 firm ripe figs

80ml (1/3 cup) balsamic vinegar

80ml (1/3 cup) icing sugar

4 rosemary sprigs

80ml (1/3 cup) chopped walnuts, toasted

Finely grated lemon zest, to decorate

Balsamic Caramel

55g (¼ cup) caster sugar

60ml (¼ cup) balsamic vinegar

25g butter

Lemon Ricotta Cream

250g fresh ricotta 

2 tsp icing sugar 

2 tsp lemon juice 

1 lemon, zested

125ml (½ cup) thickened cream  

1 tsp vanilla bean paste 


1. Preheat oven to 180C.

2. Drizzle figs with vinegar and dust all over with icing sugar. Skewer two figs onto each rosemary sprig and place on an oven tray.

3. To make balsamic caramel, place sugar and 60ml (¼ cup) water in a small heavy based saucepan over medium heat and stir, without boiling and using a wet pastry brush to brush any stray grains on side of pan back down into mixture, until sugar dissolves. Bring to the boil. Boil, uncovered and without stirring, for 6 minutes or until mixture turns golden brown. Add vinegar and butter and whisk until smooth and dissolved. 

4. Drizzle caramel over figs and roast for 15-20 minutes or until figs are soft, but still holding their shape. 

5. To make lemon ricotta cream, place ricotta in a food processor and process until smooth. Transfer to a bowl and add remaining ingredients. Using a whisk or electric beaters, whisk until light and fluffy. 

6. Divide figs, ricotta with walnuts among serving plates. Drizzle over any remaining juice and decorate with lemon zest to serve.