Time is very short for me as of late, but I love making desserts at home.
Luckily, I'm working near a great grocery store that has amazing fruits for great prices. A couple weeks ago, I purchased some amazing figs there.
They were ripe, and I wanted to showcase just how great they were. What I did was I made some ricotta (1 quart of milk brought to a boil with some lemon juice, then strained), then I chilled it.
After chilling the ricotta for a while I cut the figs in quarters and topped them with a little ricotta and some honey from Lake Champlain Apiaries.
The inspiration for this recipe was David Lebowitz's Ripe for Dessert, I followed the concept of his recipe, but I tweeked it to be my own.