Roasted figs with honey and ricotta (Hugh Fearnley Whittingstall)

A great hasty pud. Roasting the figs with honey emphasises their perfumed sweetness. Serves six.

6 figs
6 tbsp honey
150g ricotta
50g thick Greek yoghurt
2 tbsp icing sugar
½ tsp vanilla extract or the seeds scraped from half a vanilla pod

Heat the oven to 200C/400F/gas mark 6. Cut an X into the top of each fig and squeeze gently to open it up. Trickle a little honey into each fig – reserve about half of it for serving – place in a tin and roast for 10-15 minutes, until hot and bubbling.

Beat the ricotta with the yoghurt, icing sugar and vanilla until smooth. Spoon some of the mixture into the top of each fig and trickle on some more honey just before serving.

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