GRILLED FIGS WITH POMEGRANATE MOLASSES

Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
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.
Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
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.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams