Grilled Fig Dessert
Fig season is typically between July and October, so if you can get your hands on some fresh figs, then you need to try them grilled. This an easy recipe that you can use as a base and build from there. Try to locate firm figs. Anything too ripe will not withstand the intense heat of the grill and will likely fall apart.
- 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.
- 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 about 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 1/4 (or 2 tablespoons) of the mascarpone in the center. Drizzle with warmed honey and garnish with mint. If so inclines, chop the mint and sprinkle over top. This option depends on the flavor of honey being used. So, keep this mind. Serve dessert immediately.