This French bistro dessert marinates halved ripe figs in balsamic vinegar and thyme, then barbecues them until lightly caramelized. They retain their flavor when cold, making them a practical choice for late-night snacks or packed lunches for work.
Toss the halved figs with the balsamic vinegar, olive oil and thyme. Cover and marinate in the fridge for 55 minutes.
Place the figs cut-side down on a barbecue over medium heat and cook for 6 minutes. Once lightly caramelized, turn them over and cook for a further 4 minutes.
Transfer the grilled figs to a plate, drizzle with honey and serve.
Choose figs that are ripe but not overripe, or they will fall apart on the grill. Do not shorten the marinating time, or the balsamic flavor will remain on the surface. Allergens: this recipe contains none of the main allergen groups.
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