Red Wine-Poached Fig and Ricotta Tarts

Ingredients

• 0.8 pound figs fresh halved
• 2 tablespoons honey 
• 1 tablespoon juice of lemon fresh
• 0.3 cup orange juice fresh
• 0.8 cup part-skim ricotta cheese 
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.5 cup sugar 
• 1 cup water 
• 1 cup red wine dry red fruity

Equipment

• sauce pan
• oven
• wire rack
• slotted spoon
• tart form

Directions

1. Combine first 5 ingredients in a large saucepan; bring to a boil.
2. Add figs. Reduce heat; simmer 2 minutes.
3. Remove figs with a slotted spoon, and place in a shallow dish. Cover and chill. Bring the cooking liquid to a boil, and cook for 15 minutes or until reduced to 1/2 cup. Cover and chill.
4. Preheat oven to 45
5. Roll dough into a 12-inch circle on a lightly floured surface; cut dough into 8 (4-inch) circles, rerolling dough scraps as necessary. Fit each dough circle into a 3 1/2-inch tart pan.
6. Bake at 450 for 7 minutes or until lightly browned. Cool completely on a wire rack.
7. Combine ricotta and honey.
8. Spread about 1 1/2 tablespoons ricotta mixture into each tart shell. Arrange 3 fig halves, cut sides up, inside each shell.
9. Drizzle each tart with 1 tablespoon of the wine mixture.
10. Garnish with mint, if desired.