Skip to main content
Epicurious

Grilled Figs

Ripe figs are delicious right off the tree, but in this recipe, I’m applying a touch of heat just to make them that much more tender.

Cooks' Note

Freeze-dried raspberries (sold as Just Raspberries) are available at many grocery stores.

Recipe information

  • Yield

    serves 4 to 6 on it¿s own or 12 as part of fourplay

Ingredients

For the Figs

24 fresh Mission figs
Olive oil

To Serve

Fleur de sel
Freeze-dried raspberries (see Note; optional)
Micro cilantro (or chopped fresh cilantro leaves; optional)
Raspberry-Fig Sangria Granité (page 240)

Preparation

  1. For the Figs

    Step 1

    Heat a griddle, preferably cast iron, over medium-high heat.

    Step 2

    Cut the figs in half lengthwise and brush the cut sides with olive oil.

    Step 3

    Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.

  2. To Serve

    Step 4

    Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.

Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved. Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book. Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
TagsDessertFruit DessertFigFruitDairy FreeGluten FreeNut Free5 Ingredients or FewerSearCast Iron SkilletCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.