Grilled Figs Over Vanilla Gelato

Grilled Figs Over Vanilla Gelato
23 December 2009
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Although not exactly common grill fare, figs are fantastic over an open flame (see Michael Chiarello's recipe for Prosciutto-Wrapped Figs and Blue Cheese). The fire brings out the sugars and emphasizes the sweetness. A dusting with sugar and cinnamon caramelizes on the outside to turn these figs into a light dessert.




    • 16 Black Mission figs, stems removed and halved
    • 1/2 cup light brown sugar
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cayenne
    • Pinch salt
    • 1 tablespoon canola oil
    • Skewers
    • Vanilla Gelato (or ice cream)
    • Honey (optional)


Prepare the grill for direct grilling over medium heat (about 300° to 350°F).

Combine the sugar, cinnamon, nutmeg, cayenne and salt in a small bowl. Gently toss the figs in another bowl with the canola oil and thread onto skewers. Using pairs of parallel skewers spaced 3/4" apart will keep the figs from rotating. Place the fig skewers on a cutting board or baking sheet and sprinkle both sides with the sugar mixture.

Cook the fig skewers directly over a medium fire, cut-side-down. Cook until the sugars have completely caramelized, about 3 minutes, and then turn to cook the skin side for another 2 to 3 minutes. Be careful not to burn the figs, especially on the skin side.

Dish the gelato into 8 serving bowls and top with 4 fig halves each. Optionally drizzle with honey.

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