Red Wine-Poached Fig And Ricotta Tarts

• 1 cup Zinfandel or other fruity dry red wine
• 1 cup water
• 1/2 cup sugar
• 1/4 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 12 fresh figs, halved (about 3/4 pound)
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 3/4 cup part-skim ricotta cheese
• 2 tablespoons honey
• Fresh mint sprigs (optional)

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Add figs. Reduce heat; simmer 2 minutes. Remove figs with a slotted spoon, and place in a shallow dish. Cover and chill. Bring the cooking liquid to a boil, and cook for 15 minutes or until reduced to 1/2 cup. Cover and chill.
2. Preheat oven to 450u0b0.
3. Roll dough into a 12-inch circle on a lightly floured surface; cut dough into 8 (4-inch) circles, rerolling dough scraps as necessary. Fit each dough circle into a 3 1/2-inch tart pan. Bake at 450u0b0 for 7 minutes or until lightly browned. Cool completely on a wire rack.
4. Combine ricotta and honey. Spread about 1 1/2 tablespoons ricotta mixture into each tart shell. Arrange 3 fig halves, cut sides up, inside each shell. Drizzle each tart with 1 tablespoon of the wine mixture. Garnish with mint, if desired.

zinfandel, water, sugar, orange juice, lemon juice, fresh figs, ricotta cheese, honey, mint sprigs

Taken from www.myrecipes.com/recipe/red-wine-poached-fig-ricotta-tarts (may not work)