Best Grilled Fresh Figs On Rosemary Skewers Recipes

Grilled Pork Tenderloin with Fresh Fig Skewers image

Provided by Karen Adler

Yield Serves 4

Number Of Ingredients 8

One (1 to 1 1/4 pounds) pork tenderloin or center-cut pork filet
2 tablespoons olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
4 long rosemary branches or wooden skewers, soaked in water for at least 15 minutes
12 small ripe figs
4 ounces goat cheese
2 teaspoons honey
1 1/2 teaspoons finely chopped fresh rosemary

Steps:

Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

Grilled Figs image

Yield serves 4 to 6 on it¿s own or 12 as part of fourplay

Number Of Ingredients 6

24 fresh Mission figs
Olive oil
Fleur de sel
Freeze-dried raspberries (see Note; optional)
Micro cilantro (or chopped fresh cilantro leaves; optional)
Raspberry-Fig Sangria Granité (page 240)

Steps:

Heat a griddle, preferably cast iron, over medium-high heat.
Cut the figs in half lengthwise and brush the cut sides with olive oil.
Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.

Grilled Fresh Figs on Rosemary Skewers image

Provided by William Uncle Bill

Categories Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

4 stalks fresh rosemary, about 6 inches long
4 large firm ripe figs, any variety,stems trimmed,halved lengthwise
1/4 cup liquid honey
1 tablespoon lemon juice, freshly squeezed
fresh ground black pepper

Steps:

Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
Drain the stems and pat them dry with paper towelling.
Skewer 2 fig halves crosswise on each rosemary stem.
Arrange the skewers on a plate with the cut sides of the figs facing up.
In a small bowl, mix together honey and lemon juice.
Brush the honey/lemon mixture over the cut side of the figs.
Preheat the broiler or grill to medium-high.
Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
Sprinkle evenly with the reserved rosemary leaves and some black pepper.
Serve on the skewers while still hot.