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Baked ricotta with amaretti crumble

From: gourmettraveller.com.au
SERVES 4

200 gm dried wild figs, soaked in hot water overnight, drained
50 gm dried muscatels
125 ml (½ cup) orange juice
55 ml lemon juice
1 cinnamon quill
240 gm honey
400 gm ricotta
3 eggs, separated
For greasing and dusting:
butter and sugar
To serve:
icing sugar, coarsely crumbled amaretti and coarsely chopped roasted almonds

Combine figs, muscatels, juices, cinnamon and half the honey in a small saucepan over medium-high heat. Simmer until figs are tender and liquid reduces to a syrup (10-12 minutes), then set aside at room temperature.

Meanwhile, preheat oven to 170C. Process ricotta, egg yolks and remaining honey in a food processor until smooth, then transfer to a bowl. Whisk eggwhites and a pinch of salt until firm peaks form (3-4 minutes), fold into ricotta mixture and divide among 4 buttered and sugared 300ml-capacity ovenproof ramekins or bowls. Bake until puffed and golden (15-20 minutes), dust with icing sugar and serve immediately with fruit compote, crumbled amaretti and roasted almonds.