Grilled Mission Figs with Mascarpone and Spiced Honey

I mentioned in my previous post (Prosciutto, Fig, and Arugula Flatbread with Balsamic Reduction) that I have quite a few fresh figs at the moment. No complaints here, but I do want to use them all and not waste any, figs are delicious, and grilled mission figs are the best!

Not only are grilled mission figs super tasty, but they are good for you too. (I love when that happens!) According to California Figs, one serving of fresh figs (1/2 cup or 3-4 medium figs) delivers 5 grams of fiber (20% of your suggested daily value), 354mg potassium (10% DV), and 53mg calcium (6% DV) with just 120 calories. Figs are also fat, sodium, and cholesterol free.

Dried figs are available all year round, but fresh figs have a shorter availability period. Mission Figs, which I am using in this recipe, are available longer than most figs and can be found fresh from late May through as late as November.  Because they are mostly a summer produce, I just have to add them to the grill!

I also received a bunch of really awesome kitchen gadgets while at the conference. As I’ve mentioned in the past, I’m a huge fan of OXO and already had my own set of graters, so I actually have an extra set to give away! (Update: I actually have TWO sets to give away so there will be two lucky winners!) I use my set of graters all the time. The zester is my favorite, mainly because every time I work with any form of citrus, I make sure to zest it before juicing to add extra flavor to the dish. The coarse grater comes in handy with soft and semi-soft cheese, but can be used for anything that needs a larger grate. The medium grater is perfect for carrots, chocolate, and the like. What makes OXO stand out is the ease of use of these tools. After one use, you’ll know what I mean! So be sure to enter for a chance to win a set of these below.

This recipe for Grilled Mission Figs with Mascarpone and Spiced Honey is based off a recipe on Whole Living. The only large difference is that I grilled the figs beforehand.

Ingredients:

• 4 large fresh, ripe figs, stems trimmed, halved lengthwise
• olive oil (about 1 tablespoon)
• 1 teaspoon fresh mint leaves, chopped
• 1 tablespoon turbinado sugar
• 1/3 cup mascarpone, softened
• 1/3 cup honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 4 sprigs fresh mint
• lemon zest, to taste (optional)

To make the Grilled Missions Figs, preheat a grill or grill pan to high heat. Spray with cooking spray so that the figs will not stick. Halve the figs and arrange on a plate, cut side up. Brush with olive oil.

Combine the turbinado sugar and mint leaves and sprinkle over the figs.

When the grill is ready, add the figs cut side down. Grill until grill marks appear, about 1-2 minutes.

Add the honey, cinnamon, cardamom, and allspice to a small heat-proof bowl. Add the bowl to a small pot over simmering water (if you have a double boiler, that would work great!). Heat over medium, whisking constantly, until the honey is warm and smooth, about 1-2 minutes.

Remove the figs from the grill and add 2 halves to four plates. Add a teaspoon (or more if you’d like) of mascarpone on top of each half.

Drizzle the warmed honey over each fig half and garnish with mint sprigs. Top with lemon zest if desired.

All honey should be heated and mixed with cinnamon, allspice, and cardamom! It’s truly delicious. The grilled mission figs caramelize on the grill which adds even more sweetness to the fruit. And mascarpone is the perfect complement!

Now for the giveaway! Use the widget below to enter. Good luck!

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Print

Grilled Mission Figs with Mascarpone and Spiced Honey

An easy warm weather dessert highlighting fresh Mission Figs, mascarpone cheese, and spiced honey

Course Dessert

Keyword Figs, Grilled, Honey, Mascarpone, Mission Figs, Spiced

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Kaitlin @ I Can Cook That

Ingredients

• 4 large fresh ripe figs, stems trimmed, halved lengthwise
• olive oil about 1 tablespoon
• 1 teaspoon fresh mint leaves chopped
• 1 tablespoon turbinado sugar
• 1/3 cup mascarpone softened
• 1/3 cup honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 4 sprigs fresh mint
• lemon zest to taste (optional)

Instructions

• Preheat a grill or grill pan to high heat. Spray with cooking spray so that the figs will not stick. Halve the figs and arrange on a plate, cut side up. Brush with olive oil.
• Combine the turbinado sugar and mint leaves and sprinkle over the figs.
• When the grill is ready, add the figs cut side down. Grill until grill marks appear, about 1-2 minutes.
• Add the honey, cinnamon, cardamom, and allspice to a small heat-proof bowl. Add the bowl to a small pot over simmering water (if you have a double boiler, that would work great!). Heat over medium, whisking constantly, until the honey is warm and smooth, about 1-2 minutes.
• Remove the figs from the grill and add 2 halves to four plates. Add a teaspoon (or more if you’d like) of mascarpone on top of each half.
• Drizzle the warmed honey over each fig half and garnish with mint sprigs. Top with lemon zest if desired.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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