Grilled Fresh Figs on Rosemary Skewers

READY IN: 14mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  • Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  • Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  • Drain the stems and pat them dry with paper towelling.
  • Skewer 2 fig halves crosswise on each rosemary stem.
  • Arrange the skewers on a plate with the cut sides of the figs facing up.
  • In a small bowl, mix together honey and lemon juice.
  • Brush the honey/lemon mixture over the cut side of the figs.
  • Preheat the broiler or grill to medium-high.
  • Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  • Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  • Serve on the skewers while still hot.
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