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Grilled Figs With Pomegranate Molasses

5.0(332)

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It’s a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

by Martha Rose Shulman·published 2014-07-07

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MediterraneanDinner, Quick, Appetizer, Dessert

Servings

6 servings

Total time

30 min

Calories / serving

259 kcal

Ingredients (6)

serves

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegarbalsamic-vinegar
2 tablespoons extra-virgin olive oilolive-oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)pomegranate
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnishmint

Instructions (5 steps)

01Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
02In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
03Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
04Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much).

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Rich recipe — supports nutrition-aware planning.