Grilled Figs with Mascarpone: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6

ADAPTED FROM MICHAEL LAISKONIS, LE BERNARDIN, NY

August 2008

Learn more about grilled desserts from Michael Laiskonis.

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. Fire is hot when you can hold your hand 5 inches above the grill rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
Preheat oven to 325ºF with rack in middle. Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
Whisk together mascarpone, cream, and 2 Tbsp honey in a small bowl.
Lay 4 fig halves side by side, cut sides down, then thread 2 skewers crosswise through figs, leaving a small space between each (parallel skewers make it easier to turn). Repeat with remaining figs. Place on a tray, then brush with oil and sprinkle with enough sugar to coat. Oil grill rack, then grill figs, cut sides down, until grill marks appear, about 3 minutes. Transfer to plates and spoon mascarpone mixture over figs, then drizzle with honey and sprinkle with hazelnuts and thyme.

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