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Fresh Figs with Honey Sauce


 

Try a Muscat de Beaumes-de-Venise from the southern Rhône Valley with this unique dessert. It’s sweet and luscious enough to match the intense sweetness of the figs.

A fruity lambic-style beer from Belgium or from an American craft brewery will deliver commensurate sweetness but add and a slightly bitter finish, making the dish decadently rich. 		 

There are many varieties of fresh figs. Mission figs are small and black. The large Brown Turkey figs are green with a purple blush. Calimyrna are large and yellow-green, related to the similar Smyrna. Kadota are also yellow-green but smaller. All are luscious, with a soft, sweet center.



1/2 cup honey
3 tablespoons fresh lemon juice
 
1 pint fresh figs (about 8 to 12), stems trimmed, halved lengthwise


In a small saucepan combine the honey and lemon juice and stir until blended.

Lightly brush the cut sides of the figs with some of the honey mixture. Leave the remaining honey mixture in the pan. Grill figs, cut-side-down, over Direct High heat until golden, 2 to 3 minutes, turning once halfway through grilling time. Use a spatula to lift figs from the grate and transfer to a plate to cool slightly. If the figs are large, cut them into 1/2-inch wedges.

Add the figs to the remaining honey mixture in the saucepan. Heat gently over low heat. Serve over ice cream, yogurt, or angel food cake.

Makes 6 to 8 servings.