Grilled Figs with Honey Mascarpone

Do you love figs? Then you’ll love this easy dessert. But you’re that type. This dessert is really meant for people who can’t quite get the fuss over fresh figs — people who live in places where the only figs around are weak and watery, pale imitations of what they should be. This recipe will banish all that disappointment — these figs are caramelized, smoky, dark — and rich.

The first time I tried a fresh fig I was disappointed. I had been reading incredibly loving descriptions of fresh figs, plump and ripe and dripping with juice, holding their own against prosciutto, baked duck, and heavy cream. But the first time I eagerly bit into a bright slice of fig I winced at the watery non-taste — it was a pale, remote sweetness that had none of the rich succulence I expected.

Now, maybe I just had bad figs. I certainly wasn’t remotely near any place where figs are naturally grown. Since then I have found juicier, sweeter figs in places like San Francisco’s farmers’ markets. They do have a deeper richness of flavor, but still — not the meatiness I always expected.

I have discovered since then that the real key to figs is to roast or grill them. Here, I serve them with a whipped mascarpone, barely sweetened with honey and flavored with rum. They taste like summer, and yet they’re still quite rich. Eat them slowly, with a glass of good muscat.

• This dessert is incredibly easy to make. You can whip it up in 10 minutes.
• Grilling figs deepens and concentrates their sweetness. Just a minute or two on the grill gives figs, dipped in honey, a smoky richness and a caramelized sweetness.

• Figs: Look for ripe, plump black figs.
• Honey: Use a dark honey, such as buckwheat or pine.
• Fresh rosemary: The honey is flavored with a sprig of fresh rosemary.
• Mascarpone cheese: It’s rich and creamy and pairs perfectly with the figs.
• Rum: A bit of rum adds some depth to the mascarpone cheese mixture.
• Lemon zest: For a boost of lemon flavor.

1. Slice the figs. Slice the figs in half lengthwise and arrange on a plate or platter.
2. Make the rosemary honey. Heat 1/4 cup honey and the rosemary sprig in a small saucepan over medium heat. Bring to a simmer, lower the heat, simmer for a couple minutes, then turn off the heat.
3. Dip the figs in rosemary honey. Quickly but carefully, dip the fig halves in the hot honey. Make sure to at least lightly coat their cut side.
4. Make the honeyed mascarpone. In a medium bowl, use an immersion blender or hand mixer to whip the mascarpone with the remaining tablespoon of honey, rum, and lemon zest. Whip until the cheese is fluffy and aerated. 
5. Grill the figs. Grill the figs over medium heat until browned and caramelized, with dark grill marks. Flip all the figs over and let them sit on the grill for a few more moments.
6. Serve. When ready to serve, spread a smear of mascarpone cheese on a dessert plate. Arrange six fig halves on top of the cheese, and place an extra dollop of cheese to the side. Add a rosemary sprig for garnish and serve while the figs are still warm.

The grilled figs can be made an hour or more ahead of serving time. Place them cut side up on a platter and, when ready to serve, microwave for one or two 30-second bursts to warm them through.

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