Fresh figs prepared this way are simple and luscious, especially when served over vanilla ice cream.
You could also try this technique with 6 medium apricots, ½ cup of seedless raspberry jam and a split vanilla bean. Grill for 12 to 15 minutes; otherwise, follow the directions below. This recipe is also from David Hagedorn.
Never miss a local story.
8 ounces whole Calimyrna or black Mission figs
1/4 cup apricot jam
1 vanilla bean, split lengthwise
If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct and indirect heat (medium-low).
Cut an 18-by-20-inch length of heavy-duty aluminum foil and a slightly shorter piece of parchment paper (13 inches wide). Lay the parchment paper on top of the dull side of the foil. Heap the figs and jam in the center of the parchment. Scrape the vanilla bean and place the scrapings and the pod on top of the figs.
Fold the paper over the figs, then seal the packet with crimped folds — first lengthwise, then widthwise. Grill for 10 to 12 minutes, turning once. Move the packet to the indirect heat/cool side of the grill until ready to serve. Open the packet carefully to avoid any escaping steam; divide among individual bowls and serve warm.
Per serving: 90 calories; 1 gram protein; 24 grams carbohydrates; 0 fat (0 saturated); 0 cholesterol; 9 milligrams sodium; 2 gram fiber.