GRILLED FIGS w/MASCARPONE

By BobD

Ingredients

• 6 SERVINGS
• 1/2 cup hazelnuts
• 1/2 cup mascarpone
• 1/4 cup heavy cream
• 12 large firm-ripe figs, halved lengthwise
• 1 tablespoon extra-virgin olive oil
• 1 to 2 tablespoons sugar
• 1 teaspoon thyme leaves
• EQUIPMENT: 12 (12-inch) wooden skewers, soaked in water 30 minutes

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Open vents on bottom of grill-leave 1/3 free of charcoal.

Preheat oven to 325F with rack in middle.
Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness).

Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.

Whisk together mascarpone, cream, and 2 Tbsp honey in a small bowl.

Lay 4 fig halves side by side, cut sides down, then thread 2 skewers crosswise through figs, leaving a small space between each (parallel skewers make it easier to turn).

Repeat with remaining figs. Place on a tray, then brush with oil and sprinkle with enough sugar to coat.

Oil grill rack, then grill figs, cut sides down, until grill marks appear, about 3 minutes.

Transfer to plates and spoon mascarpone mixture over figs, then drizzle with honey and sprinkle with hazelnuts and thyme.