see the recipe below from the inadvertent gardener
Grilled Figs with Rosemary and Honey
6 fresh, whole figs, trimmed and halved (I used Calmyrna, but Mission would be great, too)
2 Tbsp. honey
2 Tbsp. chopped fresh rosemary
- Grill the figs over medium-high heat for 6 to 8 minutes, turning once midway through.
- Divide between two plates. Drizzle one Tbsp. of honey over each plate of figs, then top each with a Tbsp. of the chopped rosemary.
- Serve. Eat. Sigh.
there was a fig tree in our next door neighbor’s yard that was HUGE – it must have been at least 50 years old – in fact, i think it was planted by the neighbor’s father. anyway, it produced the most wonderful figs – and we would go crazy eating them. i still think the best way to eat figs is straight off the tree, juicy and full of the summer sun.
i would love to grow one here in the hudson valley but don’t think it would survive the winters – sigh.