200 gmdried wild figs, soaked in hot water overnight, drained50 gmdried muscatels125 ml(½ cup) orange juice55 mllemon juice1cinnamon quill240 gmhoney400 gmricotta3eggs, separatedFor greasing and dusting:butter and sugarTo 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.