Grilled figs with honey and rosemary syrup
low-fat ricotta cheese
⅔ cup(s), (170g) smooth
vanilla bean paste
6 medium, halved
1 tsp, (1 sprig) plus extra to serve
Oil spread, reduced fat and salt
- Preheat grill on high. Using a stick blender or a small food processor, blend ricotta and vanilla bean paste until smooth and creamy.
- Place the figs, cut-side up, in a single layer in a medium baking dish. Top with the rosemary and spread. Drizzle with the honey and orange juice. Cook under the grill for 5 minutes or until the figs are golden and the syrup thickens slightly. Discard the rosemary.
- Drizzle the figs with the syrup and serve with a dollop of the ricotta mixture. Decorate with extra rosemary sprigs.