This grilled fig dessert is quick, easy, and oh so delicious!
Fig season typically falls between July and October, so if you can get your hands on some fresh figs, try this grilled fig dessert. This is an easy recipe that you can use as a base and build from there. Use these grilled figs on baked goods or jams and jellies.
To those new to grilling figs, choosing the right one might seem daunting. However, it is much easier than you’d think.
How do you select figs?
When shopping for figs, we recommend doing a light squeeze test. The perfect figs feel slightly soft when pressure is applied. Avoid unripe and hard ones or overly ripe, soft figs with loose stems. The softer they are, the less they can withstand the intense heat of a grill.
Ingredients for grilled fig dessert:
- Mascarpone cheese
- Warmed honey: use plain or flavored honey like rose, cardamom, or lavender honey.
- Mint leaves: for garnish
- Neutral flavored oil
How to make it:
- Preheat your grill for 375 degrees F or medium-high heat.
- Gently wash figs, blot dry with paper towels, cut off stems, and cut each in half vertically.
- Thread 5 fig halves lengthwise onto each skewer.
- On the grill grates using oil, a pair of large tongs, and a folded paper towel. Grasp folded paper towel with tongs, dip into the oil and apply across the grill grates.
- Place skewered figs onto grill cut side down and cook for 3-5 minutes, depending on thickness and size fruit.
- Do not overcook.
- Remove skewered figs from the grill and place them onto a cutting board.
- Warm the honey in the microwave for 20-25 seconds.
- To assemble the grilled fig dessert. Place 5 figs onto a plate, with 2 tablespoons of the mascarpone in the center. Drizzle with warmed honey and garnish with mint.
Toppings: This grilled fig dessert recipe calls for mascarpone cheese, which is a creamy neutral-flavored topping. However, you can use flavored yogurt, ice cream, or whipped cream. For a vegan option, use a dairy substitute made out of cashew or coconut cream.
Honey: I used plain honey for these grilled figs, but you can certainly use fruit-based or lavender honey as well. If you’d like to replace the honey altogether, use a vegan honey substitute, like a drizzle of real maple syrup or agave nectar.
Grilled Fig Dessert
- 10 large firm figs
- 1/2 cup mascarpone cheese
- 1/4-1/3 cup warmed honey (plain, rose, cardamom, or lavender honey all work well)
- 4-8 mint leaves
- 1/4 cup oil
- 4 skewers (metal recommended)
- Preheat grill for medium high heat or 375 degrees F.
- Gently wash figs and gently blot dry with paper towels. Cut off stems and cut each in half vertically. Run carefully onto skewers; about 5 fig halves per skewer. Set onto a cutting board until ready to place onto the grill.
- Once grill has reached full heat, oil the grill grates using oil, a pair of large tongs, and a folded paper towel. Grasp folded paper towel with tongs, dip into oil and apply across the grill grates. This will create a non-stick surface. Do this 3 times.
- Place skewered figs onto grill cut side down and let cook for 3-4 minutes, depending on thickness and size fruit. The object is to get a few grill marks and caramelize the surface.
- Remove skewers from the grill and place onto a cutting board. Warm the honey in the microwave for 20-25 seconds.
- To assemble, place 5 figs onto a plate, with 2 tablespoons of the mascarpone in the center. Drizzle with warmed honey and garnish with mint. If so inclined, chop the mint and sprinkle over top. This option depends on the flavor of honey used. So, keep this mind. Serve dessert immediately.