Grilled Fig and Honey Skewers with Whipped Ricotta and Pistachios

Whip the ricotta, mascarpone, 2 tbsp honey, vanilla and orange zest together until light and smooth; chill until serving.

Serves 4

Ingredients

• 12 fresh ripe figs, halved
• 250g whole-milk ricotta
• 2 tbsp mascarpone
• 4 tbsp honey, plus extra for the figs
• 1 tsp vanilla extract
• 1 orange, zested
• 3 tbsp shelled pistachios, toasted and chopped
• 1 tbsp olive oil
• Pinch of flaky sea salt
• 8 wooden skewers, soaked

Instructions

1. Whip the ricotta, mascarpone, 2 tbsp honey, vanilla and orange zest together until light and smooth; chill until serving.
2. Thread the fig halves onto the soaked skewers, cut side out, and brush lightly with olive oil and a little honey.
3. Grill the figs cut side down over medium heat until caramelized and just softened, about 2 minutes, then turn for another minute.
4. Spread the whipped ricotta across a serving plate or divide between bowls.
5. Slide the warm grilled figs off the skewers and arrange over the ricotta.
6. Drizzle with the remaining honey and scatter with toasted pistachios.
7. Finish with a pinch of flaky salt to sharpen the sweetness.
8. Figs and ricotta are a timeless Italian pairing, celebrated from Sicilian orchards to Roman tables when the fruit hangs heavy at the end of summer. Grilling the figs concentrates their honeyed sugars and adds a whisper of smoke, while the cloud of whipped ricotta keeps the dish light. It is the kind of effortless, elegant dessert that turns the last of the cookout coals into something memorable.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 10g
• Fat: 16g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 32g
• Sodium: 90mg