The ricotta in the fridge was on the last day of its shelf-life, so I had to use it quickly. The original plan was to serve it simply with figs and some ham. Instead I picked a recipe by Gordon Ramsay: baked ricotta with peaches, well in my case with port wein poached figs.
500 g ricotta
80 g powder sugar
zest of 1 lemon
2 tablespoons elderberry syrup
50 ml port wine
butter and powder sugar for the forms
Preheat oven to 200°C. Butter 4 forms and sprinkle with sugar. Mix ricotta with sugar, eggs and lemon zest. Fill in the forms and bake for 15-20 minutes. Slice figs, and cook it together with the syrup and wine in a saucepan until the liquid reduces half.