Grilled Fresh Figs On Rosemary Skewers

1. 1

   Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.

2. 2

   Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.

3. 3

   Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.

4. 4

   Drain the stems and pat them dry with paper towelling.

5. 5

   Skewer 2 fig halves crosswise on each rosemary stem.

6. 6

   Arrange the skewers on a plate with the cut sides of the figs facing up.

7. 7

   In a small bowl, mix together honey and lemon juice.

8. 8

   Brush the honey/lemon mixture over the cut side of the figs.

9. 9

   Preheat the broiler or grill to medium-high.

10. 10

    Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.

11. 11

    Sprinkle evenly with the reserved rosemary leaves and some black pepper.

12. 12

    Serve on the skewers while still hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.