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I made a very simplified version of this recipe, which I recommend. We made two servings this way: we tossed six halved figs in a little olive oil, grilled them for about four minutes per side, and then let them sit on the grill (with no heat) to keep them warm while we ate dinner.
When we were ready for dessert, we poured an undrained Greek yogurt into a bowl, then did up another, then added the figs to the bowls, frizzling a tiny, tiny amount of honey over the top. We skipped the hazelnuts.
An outstanding dish, one which we will make whenever we see figs at the farmer's market!