Grilled Figs With Pomegranate Molasses
Updated Aug. 20, 2024
- Total Time
- 15 to 30 minutes, depending on how many figs you grill at one time
- Rating
- Comments
- Read comments
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Ingredients
- 12large or 18 medium-size ripe but firm fresh figs (1 pound)
- 1tablespoon balsamic vinegar
- 2tablespoons extra-virgin olive oil
- 1tablespoon pomegranate molasses (available at Middle Eastern markets)
- 12½-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
- Fresh mint leaves for garnish
Nutritional analysis per serving (6 servings)
259 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 11 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
- Step 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.
- Step 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.
- Step 4
Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much).
- Step 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.
- 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
Private Notes
Comments
These will make you weak in the knees from pleasure. Make twice the amount you think you will need. Scour the world for pomegranate molasses. Blue cheese is also good. So would be mascarpone or ricotta or Brie.
Served over micro greens for a wonderful salad.
The best, quickest, easiest dessert ever. I knew there was a reason I bought that bottle of pomegranate molasses....
Is this recipe saying to put slice of goat cheese under or on top of fig then mint garnish? I would crumble on top
Don't have a grill or a grill pan, just grilled them in my cast iron skillet. Marvelous, simple. Had an interesting conversation with my husband if we should consider this to be a starter or dessert.
Grilling makes a real difference. We tried some with ricotta, some with vanilla Greek yogurt--we liked the yogurt better.
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