Sambuca Poached Figs with Ricotta and Pine Nuts

• 1 tablespoon olive oil
• 1/4 cup pine nuts
• 3/4 cup Sambuca
• 2 tablespoons sugar
• 12 firm-ripe fresh purple figs
• 3/4 cup whole-milk ricotta (preferably fresh)

1. Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes.
2. Transfer to paper towels and season with salt.
3. Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved.
4. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
5. Poach figs at a bare simmer, covered, 5 minutes.
6. Cool slightly in liquid.
7. Season ricotta with salt and pepper.
8. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

olive oil, pine nuts, sambuca, sugar, purple figs, wholemilk ricotta

Taken from www.epicurious.com/recipes/food/views/sambuca-poached-figs-with-ricotta-and-pine-nuts-105435 (may not work)