Sambuca Poached Figs with Ricotta and Pine Nuts

• 1 tablespoon olive oilolive-oil
• 1/4 cup pine nutspine-nut
• 3/4 cup Sambuca
• 2 tablespoons sugarsugar
• 12 firm-ripe fresh purple figsfig
• 3/4 cup whole-milk ricotta (preferably fresh)

1. 01Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
2. 02Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
3. 03Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
4. 04Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

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