Grilled Figs With Honey Yogurt Sauce Recipes

Steps:

• Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
• Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

Steps:

• Heat grill to medium-low heat.
• Toss figs with dressing. Mix sugar and rosemary; sprinkle onto cut sides of figs.
• Grill figs, cut-sides up, 6 to 8 min. or until figs are heated through and sugar mixture starts to bubble.
• Mix remaining ingredients. Serve with figs.

Steps:

• Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
• Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

Steps:

• Prepare grill for cooking.
• Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
• Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

Steps:

• Drain yogurt in the fridge in a cheesecloth-lined strainer for 2 hours or until thickened.
• Toss figs in mild and light olive oil; grill over medium heat until warmed through and softened. Spoon yogurt onto plate, top with warm figs and drizzle with honey and extra virgin olive oil. Sprinkle with hazelnuts.

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.

Steps:

• In a small saucepan, bring honey to a simmer, add thyme sprigs.
• Turn off heat and let cool for 15 minutes or more while grilling the figs and bread.
• Start a charcoal fire in an outdoor grill or preheat a gas grill, or preheat broiler.
• Cut figs in half, and toss them in a small bowl with 2 teaspoons olive oil and thyme leaves.
• Set grill rack 4 inches from fire, or broiler heat.
• When the charcoal is ashed over and glowing, or the gas grill is medium-hot,or broiler hot, grill figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side.
• Transfer to a platter.
• Cut 24 1/2-inch-thick slices from the bread, and brush both sides lightly with olive oil.
• Toast bread on both sides on the grill away from direct heat, or under broiler, or in toaster.
• Spread cheese on toast, and top with figs.
• Remove thyme sprigs from honey with a fork and discard, then drizzle honey over figs and toast slices.
• Serve at once.
• Enjoy!

Steps:

• For figs:
• Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
• For yogurt cream:
• Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
• Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
• Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.