Instructions: Heat 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.

Simmer 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). Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.

Season 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.

Makes 4 servings.

[]Interestingly, sambuca is also the name of an ancient stringed instrument!

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