Quick cups with baked figs, ricotta cream, and pistachio-oat crumble - photo 1
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Quick cups with baked figs, ricotta cream, and pistachio-oat crumble

Desserts Anything 35 min Easy 75 wyświetleń ~70.91 PLN - (0)
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Description

A light, seasonal dessert that combines the sweetness of roasted figs with a delicate ricotta cream and a crunchy topping made of oats and pistachios. This is a quick solution for a party or an intimate gathering — visually striking (the contrast of purple figs, light cream, and green-golden crumble) and complex in flavor: a caramelized hint of honey, the tartness of lemon, and a nutty touch of pistachios. The dessert comes from a simple, contemporary approach to seasonal fruits — it can be served on its own or with a scoop of vanilla ice cream. The preparation is easy and quick, and the given proportions are enough for 4 elegant cups.

Ingredients Used

Ingredients (11)

Servings:
4
  • Fresh figs 8 szt.
  • Ricotta 250 g
  • Honey 60 ml
  • Lemon 1.3 szt.
  • Butter 40 g
  • Vanilla extract 5 g
  • Pistachios 60 g
  • Oat flakes 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.2 pęczków
  • Balsamic glaze 20 g
💰 Szacowany koszt dania: ~70.91 PLN (17.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing figs

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Wash the figs and dry them with a paper towel. Cut each fig in half lengthwise (if you are using very large figs, you can cut them into quarters). Place the halves cut side up on a baking sheet lined with parchment paper.

Ingredients: Fresh figs
Use a large baking tray lined with parchment paper to prevent the juice from sticking. If you don't have an oven, you can briefly grill the figs on a grill pan (see note in step 3).
2

Drizzle each piece of fig with a thin layer of honey (use about 60 g of honey in total — spread it with a teaspoon), then sprinkle very gently with a pinch of salt. Place the tray in the preheated oven and bake for 10–12 minutes: the figs should soften, release juice, and lightly caramelize at the edges, but not fall apart completely.

Ingredients: Fresh figs, Honey, Salt
To caramelize, use a teaspoon of honey — even distribution prevents local burning. If after 12 minutes the figs still have hard centers, extend by 2–3 minutes. Note: if using a pan, fry on medium heat for 4-5 minutes skin side down, then briefly on the flesh side.

Pistachio-Oat Crumble

3

Meanwhile, prepare the crumble: chop 60 g of pistachios into coarse pieces (not into powder). In a bowl, combine 80 g of oats, chopped pistachios, and 40 g of cold butter (cut into pieces the size of a bean). Transfer the mixture to a pan and heat over medium heat for 5–7 minutes, stirring constantly with a wooden spatula, until the oats and pistachios start to brown slightly, and the butter is absorbed and lightly caramelized. The crumble should be golden-brown and fragrant with nuts.

Ingredients: Oat flakes, Pistachios, Butter
Use a wide non-stick skillet (diameter 24–28 cm) and stir frequently to prevent the crumble from burning. If you don't want to use butter, replace 30 g with vegetable oil (the taste and texture will change). After frying, transfer the crumble to a plate so it doesn't become moist from the steam while sitting in the skillet.

Ricotta cream

4

In a medium-sized bowl, place 250 g of ricotta. Grate the zest of 1 lemon (only the yellow part, avoiding the bitter white pith) and add the grated zest to the ricotta. Add 5 g of vanilla extract and 1 tablespoon (about 15 g) of reserved honey — if you are using all the honey from the list, set aside some for the figs (see step 2) — mix everything vigorously with a spoon or whisk for 30–45 seconds until the mixture is smooth and slightly fluffy. Taste the cream and sweeten with an additional 5–10 g of honey if needed.

Ingredients: Ricotta, Lemon, Vanilla extract, Honey
Use a metal or glass bowl and a hand whisk or hand mixer on low speed. The cream should not be too runny — ricotta naturally has some moisture; if the cream is too liquid, set it aside in the fridge for 5 minutes to thicken slightly.

Assembly of the cups

5

Prepare 4 bowls or small glasses (about 200–250 ml). Place 2–3 tablespoons of crumble (about 20 g) at the bottom of each. Then add a layer of ricotta cream (about 60 g of cream per bowl), and on top of the cream place 2 halves of roasted fig. Repeat the layers depending on the height of the container, so that the last layer is crumble with one half of fig arranged decoratively on top.

Ingredients: Oat flakes, Ricotta, Fresh figs, Pistachios
Use a portioning spoon for the cream and crumble to make the cups look aesthetically pleasing. You can prepare the layers before serving and chill the cups for 10–15 minutes in the fridge if you prefer a firmer dessert.

Finishing and Decoration

6

Drizzle a total of 5 g (a few drops) of balsamic glaze on top of each serving (optional). Sprinkle with additional crumble and a few chopped pistachios for contrast. Garnish with 1-2 small leaves of fresh mint (if using). Serve immediately or chill for up to 30 minutes before serving.

Ingredients: Balsamic glaze, Pistachios, Fresh mint, Oat flakes
If you are adding balsamic glaze, apply it with a brush or teaspoon in dots for an aesthetic look. Additionally, you can add a bit of freshly grated lemon zest on top to enhance the aroma.

Serving

7

Serve the bowls on small plates with a dessert spoon. The dessert tastes best slightly warm (figs taken out of the oven) or briefly chilled. If you prepared it earlier, do not store it for more than 24 hours.

Ingredients: Fresh figs, Ricotta
Use clear cups to showcase the layers — it enhances visual appeal. Warning: if serving to children or those avoiding honey, skip the honey and use maple syrup or agave syrup instead.

Fun Fact

💡

Figs have been valued in the Mediterranean for centuries — in ancient times, they were symbols of abundance and were often eaten fresh or dried. Baked figs with honey are a simple way to enhance their natural sweetness.

Best for

przyjęcie domowe deser po kolacji kawiarniany weekend

Tips

🍽️ Serving

Serve the bowls slightly warm or chilled for 10–15 minutes. A small scoop of vanilla ice cream or a glass of aromatic port pairs well with the dessert. For visual effect, use transparent bowls and place the fig centrally on top.

🥡 Storage

Store the cups in the refrigerator covered with plastic wrap for up to 24 hours. The crumble loses its crunchiness when in contact with the cream — it's best to store the crumble separately and sprinkle it on the cups just before serving. Reheating: if you want to serve the figs warm, heat them in the oven for 3–4 minutes at 160°C.

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