Fig season is so fleeting and so sweet, it’s important to take full advantage. In Moneglia, where we spend our summers on the Ligurian coast, several generous fig trees line the winding road up to our house on the hill. In late August our vacation days wane, and as we are packing our bags and organizing our re-entry into the “real” world, the fig trees explode with ripe and succulent fruit, rendering our departure all the more bittersweet.
Since I’ve been grilling everything this summer (thanks to my sweet new BBQ pits from European Outdoor Chef), I couldn’t resist throwing some figs over the fire as well. Brushed with honey, grilled until caramelized, and paired with lightly-sweetened mascarpone cheese, they were the highlight of the meal.
Recipe adapted from The Kitchn
Grilled Figs with Mascarpone and Honey
- 12 ripe figs
- 1/4 cup (85 g) plus 1 tablespoon honey
- 2 sprigs of rosemary
- 3.5 ounces (100 g) mascarpone cheese, at room temperature
- 1 teaspoon grated lemon zest
Slice the figs in half lengthwise and arrange on a cutting board. Heat 1/4 cup honey and one rosemary sprig in a small saucepan over medium heat. Bring to a simmer and then remove from heat. Working quickly, brush the cut sides of the figs with an even coating of the hot honey.
Using an immersion blender or egg beater, whip the mascarpone with the 1 tablespoon of honey and lemon zest until well mixed. Do not over-whip or the cheese will separate. Transfer cheese to the refrigerator until ready to serve.
Prepare a charcoal or gas grill for medium heat (you may also use a grill pan on your home stove). When it is hot, arrange all the figs on the grill, cut side down. Allow them to cook for 1 minute (depending on heat), then flip and grill for one minute longer. Transfer the figs to a platter.
Serve warm with the mascarpone cheese and garnish with rosemary, if desired.