The fig, for many, is a mysterious fruit. Many only consume this
unique fruit in the from of the
”
Fig Newton.
”
How many of us can say we have purchased and consumed fresh
figs?
The fig, for many, is a mysterious fruit. Many only consume this unique fruit in the from of the “Fig Newton.” How many of us can say we have purchased and consumed fresh figs? After reading this week’s column, you will become a fresh fig convert.
My grandmother is very fortunate to be a resident of a neighborhood where fruit growing is a hobby. All neighbors are generous in sharing the bounty of their trees. One neighbor shares apricots, my grandmother shares her citrus and persimmons, and another neighbor shares figs. It is a good barter process – if you share fruit with neighbors, you can count on them sharing fruit with you.
A few weeks ago, I had the opportunity to speak with the woman who inspired the grilled asparagus column. Francine had an opportunity to share all sorts of food ideas and stories. One item in particular, figs, peaked my interest. She asked me if I had every heard of or tried grilling figs. Although I had not, of course, it was something that I had to try.
Just a few days ago, my grandmother discovered a portion of her persimmon crop was ready for harvest. Grandma could never eat all the persimmons on her own, so she shares with her neighbors. Her neighbor, Nickie, looks forward to gifts of persimmons during the harvest. Since she shares figs with my grandmother, my grandmother likes to return the favor with persimmons.
My grandmother requested that I drop off some persimmons before I left. I knew Nickie had delivered some figs to my grandmother a few weeks earlier and I hoped that some were still on her tree. I just wanted a few figs to experiment with, but instead, I left with two large handfuls.
Grilling the figs would be relatively easy, but at first, I didn’t know the best way to serve or present them. Grilled figs are OK by themselves, but I wanted to make these special. I considered grilled figs as an appetizer, side dish or dessert. Although the dessert approach seemed like the most obvious choice, I decided to put a traditional Italian spin on the idea.
In Italy and in many Italian-American homes, courses are served with a different spin. For many, the end of the meal comes in the form of cheese and fruit. This is how I would approach grilled figs.
Once the main meal is finished grilling, the grill grate is cleaned with a wire brush and oil is applied with a paper towel. The fruit is sliced in half, from top to bottom, and placed cut-side down on the grill grate. After a moment, the figs are turned and warmed on the skin side. The grilled figs are accompanied with thin slices of Parmesan cheese. The crowning touch of the grilled figs comes in the form of a balsamic vinegar reduction. This simply means that the vinegar is cooked until it becomes thick.
Serving grilled figs at the end of an elegant grilled meal will be a welcome surprise for your family and friends. If you cannot find fresh figs in the local supermarket, they may be available at the local farmers market for another few weeks. Take advantage of finding fresh figs soon as the rain will damage them. You may also choose to omit the balsamic vinegar reduction or substitute a bleu cheese for the Parmesan too.
Grilled Figs with a Balsamic Vinegar Reduction
(From Mitch Mariani; Serves 4)
n 6 ripe figs
n 1/2 cup balsamic vinegar
n 12 small slices of Parmesan cheese
n Vegetable oil, for coating the grill
Step 1: Before grilling the figs, remove any excess stem and core out the bottom, center section of the fig. Slice the fig lengthwise and set aside. To make the balsamic vinegar reduction, place the balsamic vinegar in a small saucepot. Simmer the vinegar until it has reduced to about 1/4 of the original volume and has thickened into syrup.
Step 2: Use vegetable oil and a paper towel to oil and clean the grill grate. Place the figs, cut side down, on the hot grill and allow them to sear for 2 to 3 minutes. Turn the figs, skin side down and allow them to sear for an additional minute, just to finish warming the figs through. Remove the figs from the grill.
Step 3: On a decorative platter or individual plates, arrange the grilled figs and the Parmesan cheese. Finish the dish by spooning equal portions of the balsamic vinegar reduction over the grilled figs.
