Braaied figs are a revelation! The balance between the caramelised sweetness of the centre combined with the charred, smokey flavour of the outside creates a new and delicious twist on figs à la Francis Mallman.
Add them to salads, serve them on bruschetta with blue cheese and honey, or as an appetiser with goat cheese and prosciutto. The possibilities are endless.
1 teaspoon Salted Butter, melted
1 punnet Fresh figs (300-500g)
Sea salt flakes
- Melt butter in a pan, remove from heat. Toss halved (lengthways) figs in butter until lightly coated. Add a little more butter if necessary.
- Clean your hot grill with a halved orange (we can't stand the idea of using an onion and then adding figs on top) Place figs cut side down, and cover with a pot lid, or if you're braai-ing on gas, close the top. Check on figs in two-minute increments until they smell of caramelised sugar and are charred on the sides.
- Remove from the heat and let it cool down to room temperature, before serving. Or have them warm off the grill, just don't burn your tongue!
SERVING SUGGESTION: Bruschetta with Grilled Figs, Blue Cheese and Honey
A traveller and foodie at heart, Frederika loves to recreate and combine the dishes she's discovered in her travels. Her favourite dishes include ramen, mac & cheese, confit de canard, and a plate of fresh carbonara.