3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch fine sea salt
1 cup fresh ricotta cheese
3/4 cup whole milk
3 eggs, separated
1/2 teaspoon vanilla extract
Finely grated zest of 1 orange
Butter or nonstick cooking spray, for cooking
Fig and Pistachio Compote, recipe follows
Confectioners' sugar, for garnish
Fresh mint sprigs, for garnish
12 ounces fresh figs, quartered
4 tablespoons unsalted butter
1/4 cup clover honey
1/4 cup lightly packed dark brown sugar
1/2 cup lightly toasted pistachios, coarsely chopped
Kosher salt and freshly ground black pepper
If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
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