Grilled Fresh Figs with Ice Cream & Honey

Serves six to eight.

by Tony Rosenfeld
from Fine Cooking
Issue 80
Last Edit Date: 6/3/2011 5:18:49 PM

I like to grill these figs just as dinner is winding down. They take only a couple of minutes to prepare and since they're cooked over a low flame, you can use the last dying embers of a charcoal grill (or just switch on the gas grill).

more about:

12 to 16 fresh Black Mission figs, stemmed and halved lengthwise
1 Tbs. canola oil
1 to 2 Tbs. aged balsamic vinegar
2 Tbs. granulated sugar
1-1/2 tsp. chopped fresh thyme
1-1/2 to 2 pints vanilla ice cream
About 1/2 cup honey
5 large mint leaves, thinly sliced (optional)

Heat the gas grill to medium low or prepare a low charcoal fire. Set the figs cut side down on a baking sheet and brush the rounded side with the oil. Flip and brush the cut sides of the figs with the balsamic vinegar. In a small bowl, toss the sugar with the thyme, then sprinkle over the figs. Set the figs on the grill, cut side facing up. Cover the grill and cook until the sugary tops start to bubble and brown and the bottoms of the figs get light grill marks (without burning), 5 to 8 minutes.

Serve immediately over scoops of ice cream, drizzled with the honey and sprinkled with the mint, if using.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 230; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 3.5; Protein (g): 2; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 41; Polyunsaturated Fat (g): 1; Sodium (mg): 40; Cholesterol (mg): 20; Fiber (g): 1;

Photo: Scott Phillips

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by MidwesternFoodie, 7/29/2012The icecream, honey & mint were a refreshing combination but the figs were just "ok". The positive is that this wasn't overly sweet. I wouldn't do the figs again.

by JulieinCumming, 7/10/2011Very nice. I didn't have the mint and I used frozen vanilla yogurt/ice cream blend but other than that I followed it exactly. Almost burnt the bottoms so don't take your eye off it while grilling!

by sewapel, 7/1/2011

by kathincolo, 9/6/2010We grilled these after a wonderful supper of seafood kabobs. We didn't have vanilla ice cream, but used mint chocolate chip instead. This sauce is amazing and the fresh mint leaves really complimented the mint chocolate chip ice cream! Quick and easy!