There are many recipes for fig-ricotta bake, and they all pretty much have the same ingredients. The only difference is that some recipes had the cook baking the figs and then spooning ricotta mixture into a slit top, and the others had the cook slicing the figs and baking with the ricotta. I went with #2. Baby spooning in delicate amounts of ricotta mix seemed like too much work.
I had most of the ingredients the recipe called for right on hand, except for honey. I had the ricotta, figs, butter, cinnamon, pecans, but no honey. I decided to substitute maple syrup, which was a mistake.
The maple syrup down south isn't really maple, though it is a syrup. It is mostly sugar or corn starch water with colored flavoring. The syrup turns bitter as it is bakes, whereas honey just turns mellow when it's heated. Although my recipe is a bit bitter, it is still quite good. I will definitely use honey next time.
The only other problem is that the best recipe I found had no cooking oven temperature listed and no times for length of time in the oven. So I combined the most usual amounts from the other recipe I'd read, 350 degree oven for about half an hour. I have no idea if cooking longer would have made a difference or not, but sometimes you just have to improvise.
Here are the results
2 comments:
I am a confirmed fan of both of your blogs. I am amazed at your ability to write 2 blogs as well as work. I also work in a pre-school and am in school studying Christian counseling. Thanks for all the wisdom you share through your writing.
Hi Angela,
Thanks so much for your comment! I apologize for its late publication.It had gotten caught in the span filter for some reason! I love to write, that is fur sure. You're employed and also going to school so you are busy too! It makes the promised rest in Jesus all the more attractive, doesn't it. :)
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