Fried Ricotta with Fig Compote
Rinse the figs, remove the stems and cut into small pieces.
Bring the white wine and lemon juice to a boil with the sugar. Add the figs and boil over medium heat for 10-15 minutes.
Cut the ricotta into bite size pieces. Mix the egg with sugar, flour and milk. Coat the ricotta cubes in the batter, then fry in hot oil until golden brown.
Drain on paper towels and serve with the fig compote.