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Mirabeau Recipe: Mini Fig and Ricotta Cheesecakes

If you are a regular Perfectly Provence reader, you already know there are hundreds (maybe thousands) of reasons why life is nearly perfect in Provence. Here is one more! You can often find fresh figs two times a year as some local trees produce the luscious fruit twice in a season.

This sweet recipe is a delicious combination of ricotta cheese and fresh figs, brought to you by the folks at Mirabeau Wine.

Mini Fig Ricotta cheesecake @MirabeauWine
Mini Fig and Ricotta Cheesecakes
Print Recipe
This is a recipe our lovely intern Bella delighted us with during her stay in Provence and that has made it into my list of all time favourite deserts.
Servings
4 People
Servings
4 People
Mini Fig Ricotta cheesecake @MirabeauWine
Mini Fig and Ricotta Cheesecakes
Print Recipe
This is a recipe our lovely intern Bella delighted us with during her stay in Provence and that has made it into my list of all time favourite deserts.
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350F (180C) degrees.
  2. Add the Ricotta, milk, honey and some grated lemon zest to a bowl and stir until you have a smooth mixture.
  3. Cut the figs into two lengthwise.
  4. Take 4 porcelain ramekins and pour an equal amount of mixture into each.
  5. Carefully drop a fig half into each of the ramekins, flesh side up.
  6. Take a baking tray and half fill with some water to make a bain marie.
  7. Place the ramekins in the water and put in the oven to set for 20 minutes. Delicious with a nice shortbread biscuit.
Recipe Notes

Bain marie is a water bath that adds some humidity to the oven. This allows the mixture to cook inside the ramekins without drying out too much.

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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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