Dessert is usually the first thing to get cut at camp—either there’s no room in the cooler, no clean bowl left, or you’re not up for scrubbing sticky pans by headlamp. Campfire Honey-Ricotta Stuffed Figs sidestep all of that: ricotta rides in a small tub, honey travels in a tight squeeze bottle, and the only real “equipment” is a bit of foil and whatever you’re already cooking on.
Set the figs near the coals and they warm fast, turning soft and jammy at the edges while picking up a little caramelized color. The ricotta stays creamy and mild, and the honey melts into the fruit instead of pooling on a plate—perfect when you’re balancing dessert on a camp chair arm. Use a cast-iron skillet if it’s out anyway, or tuck everything into a foil packet on the grate for easy cleanup.
It’s a small, outdoors-friendly treat that feels a touch fancy without extra work, especially for van-life nights and glamping weekends. Keep the figs whole for travel, then stuff them once the fire settles down and pass them around while the coals do the rest.
Campfire Honey-Ricotta Stuffed Figs
Equipment
- Grill grate or fire-safe skillet
- Spoon
- Tongs
Ingredients
- 8 fresh figs halved
- 1/2 cup ricotta cheese
- 2 tablespoons honey
- 1/4 cup chopped pistachios
- 1/2 teaspoon lemon zest
Instructions
- Slice figs in half and gently stuff each with a spoonful of ricotta cheese.
- Arrange figs on a grill grate or in a fire-safe skillet, cut side up.
- Drizzle with honey and sprinkle with lemon zest.
- Roast over medium campfire heat for 5–6 minutes, until the figs are softened and ricotta is slightly golden.
- Transfer to a plate and scatter with chopped pistachios before serving.