This recipe’s rich, caramelized, smoky taste will convert any fig-weary skeptic into a full-blown fig fan. Recipe and images via theKitchn.
Ingredients (serves 4):
12 ripe, plump black figs
1/4 cup plus 1 tablespoon dark honey, such as buckwheat or pine
1 3-inch sprig fresh rosemary, plus additional sprigs for garnish
4 ounces mascarpone cheese
1 tablespoon rum
1 lemon, zested
Slice the figs in half lengthwise and arrange on a plate or platter. Heat 1/4 cup honey and the rosemary sprig in a small saucepan over medium heat. Bring to a simmer and lower the heat. Let the honey simmer for about 2 minutes, then turn off the heat. Quickly but carefully, dip the fig halves in the hot honey with a fork, tongs, or by hand. Make sure to at least lightly coat their cut side. Place the dipped fig halves back on the platter.
In a medium bowl, use an immersion blender or hand mixer to whip the mascarpone with the remaining tablespoon of honey, the rum, and the lemon zest. Whip until the cheese is frothy and aerated. Cover the bowl and put the cheese in the refrigerator.
Heat a gas grill to medium-hot. Once hot, arrange all the figs on the grill, cut side down. It is best to put them over indirect heat. As soon as you finish putting out all the figs, cut side down, flip them over, starting with the figs that have been on the grill the longest. They should have developed dark grill marks, and the honey should be getting brown and caramelized. Flip all the figs over and let them sit on the grill for a few more moments. They should have grill marks on both sides, and be just warmed through. Remove them to a platter, and enjoy with a spread of the mascarpone!