3 ratings

Orange and Fig Salad With Orange Blossom Ricotta and Pistachio Praline

This is a great, easy-to-assemble dessert to use when figs are finally are in season

It is usual to leave the figs whole, just cut down almost to the base, but I like them cut completely in half here as it makes for an easier assemblage on the plate.

You can double the amount of praline if you like as it’s lovely to snack on. Alternatively, you can miss it out altogether and just lightly toast some pistachios or perhaps some hazelnuts instead. — Catherine Phipps , author of Citrus


If you love ricotta, why not make you own? For the Homemade Ricotta recipe, click here.


For the Praline

  • 6 Tablespoons granulated sugar
  • 1 Tablespoon plus 2 tsp water
  • 1/5 Cup shelled pistachios, roughly chopped
  • A large pinch of salt

For the Orange and Fig Salad

  • 8 –12 figs, halved
  • 3 Tablespoons runny honey
  • A pinch of ground cinnamon
  • A pinch of freshly ground black pepper
  • 2 oranges, segmented, peel and membranes reserved
  • Scant 1 cup ricotta
  • A few drops of orange blossom water
  • Fresh mint leaves, to garnish


For the Praline

First make the praline. Line a baking tray with baking parchment.

Put the sugar and water in a small saucepan.

Simmer on a low heat, stirring carefully until the sugar has dissolved, then turn up the heat and allow the syrup to bubble until it is a light golden brown — at this point it will be on the verge of turning a deeper colour and will be in danger of burning.

Remove from the heat immediately and stir in the pistachios and salt.

Tip out onto the baking tray and spread it out as much as possible.

Leave to cool, by which point it will be hard and brittle.

Blitz in a food processor to a powder.

For the Orange and Fig Salad

Preheat the oven to 350 degrees F or gas mark 4.

Put the figs cut side up in an ovenproof dish.

Drizzle over 2 tablespoons of the honey and sprinkle with the cinnamon and black pepper. Roast for around 20 minutes.

Remove from the oven and allow to cool a little.

Arrange over a large serving bowl, plate, or individual serving bowls, with the orange segments.

Break up the ricotta in a bowl, using a fork.

Add the remaining honey and the orange blossom water, then squeeze over the reserved orange peel and membranes to extract their juice.

Whisk together into a cream.

Spoon alongside the salad, sprinkle with the blitzed praline and serve topped with mint leaves.



Adapted from Citrus by Catherine Phipps (Quadrille, 2017, RRP $29.99 hardcover)