RECIPE: Figs with Ricotta, Lavender Honey and Walnuts

Baked Figs with Ricotta and Lavender Honey and Walnuts
Serves 8

1 1/2 cup sugar
1/2 cup water
1/2 cup sweet or dry marsala, or blackberry Liqueur
1 1/2 cups fresh ricotta cheese
1 1/2 cups of whipped cream
1/3 cup candied walnuts
8 large fresh figs or 16 small fresh figs

Preheat oven to 350 degrees. Combine sugar and water in a saucepan and bring to a boil, cover and let boil until syrup is reduced by almost ¾ cup, about 5 minutes. Stir in Liqueur and set aside. Cut stems off of figs. Cut figs in quarters but not all the way through so that the sections stay intact. Place on a baking sheet. Drizzle with sugar syrup. Bake for 15 minutes or until tender. Fold whipped cream into the ricotta cheese. Place baked figs on serving dish, drop a dollop of ricotta crème in the center of the figs. Scatter a Lavender Honey walnuts over that.