Grilled Figs with Pomegranate Molasses

Figs are at their peak in late summer & early fall literally dropping from the trees where I live here in Northern California. While we most always think of eating figs fresh, they are so versatile and take well to heat, especially grilling. The char from the grill gives them an extra depth of flavor which can go with any number of sweet or savory preparations.

If you have yet to try pomegranate molasses, it is a wonderful ingredient to have on hand for any number of middle eastern inspired preparations. It manages to be both perfectly sweet and tart at the same time. Brushed on these grilled figs, it is absolutely divine.

Serve these tasty jewels alongside any grilled protein like pork chops, or as a first course with goat cheese and walnuts, atop a grain-based quinoa salad, or make them the star of a simple dessert of whipped ricotta and pistachios. You really can’t go wrong…enjoy!

Grilled Figs with Pomegranate Molasses

Serves 6

12-18 medium-size ripe but firm figs (I prefer Black Mission but any type of fig is fine)

1 TB balsamic vinegar

2 TB Olive Oil

1 tsp salt

2 TB pomegranate molasses (look near the regular molasses at most well-stocked supermarkets)

1- Prepare a hot grill surface (or grill pan). Cut figs in half lengthwise.

2- In a large bowl, whisk together balsamic, olive oil, and salt. Add figs to the bowl and gently toss until they are well coated.

3- Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear and they release easily from the grates/pan. Turn over using tongs and grill for another 2 to 3 minutes on the other side.

4- Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses.