Grilled figs are a French bistro dessert made by marinating halved ripe figs in balsamic vinegar and thyme, then grilling until lightly caramelised. They hold their flavour cold too, making them a handy option for a late-night snack or a lunchbox.
Toss the halved figs with the balsamic vinegar, olive oil and thyme, cover and marinate in the fridge for 55 minutes.
Grill the figs cut side down over medium heat for 6 minutes, then flip once lightly caramelised and grill for a further 4 minutes.
Arrange the grilled figs on a plate and drizzle with honey before serving.
Do not choose overripe figs, or they will fall apart on the grill. Do not shorten the marinating time, or the balsamic flavour will stay only on the surface. Allergens: this recipe contains none of the main allergen groups.
Using pomegranate molasses instead of balsamic vinegar gives the dish a tangier, darker finish; adding an extra tablespoon of honey helps balance it.
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