Grilled Figs With Pomegranate Molasses

  • by XpatAthens
  • Saturday, 21 February 2015
Grilled Figs With Pomegranate Molasses

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.


Total time: 15 to 30 minutes, depending on how many figs you grill at one time

12 large or 18 medium-size ripe but firm fresh figs (1 pound)

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon pomegranate molasses (available at Middle Eastern markets)

12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)

Fresh mint leaves for garnish

1. Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.

2. In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.

3. Place 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.

4. Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much).

5. Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Yield: Serves 6

Advance preparation: You can make this through Step 4 hours before you wish to serve, but you will have to reheat the figs, which you can do in a low oven. They should be warm. If you do this, you might want to brush with additional molasses.

Variation: Substitute 2 heaped tablespoons ricotta (2 ounces) or 3 heaped tablespoons Greek yogurt (1.5 ounces) per serving for the goat cheese

Nutritional information per serving: 236 calories; 15 grams fat; 8 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 30 milligrams cholesterol; 18 grams carbohydrates; 2 grams dietary fiber; 101 milligrams sodium; 9 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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