Ingredients

8 fresh figs, black mission, kadota, or brown turkey
4 rosemary branches, 2/3 of leaves removed.
4 thin slices of proscuitto
4 fig leaves, cleaned and pat dry
4 pieces of Laura Chenel’s cabecou goat cheese

Sherry reduction
1 cup honey
1 cup sherry
1 sprig rosemary
1 tbsp black peppercorns

Grilled Rosemary Skewers of Black Mission Figs with Honey and Sherry

All Recipes

PAIR WITH

Edie 2003 Semillon

375 ml   $48.00   View Details

Over low heat, simmer sherry reduction ingredients for approximately 30 minutes, until reduced to a glaze consistency.

Cut figs in half and place cut-side down on a flat surface.

Skewer 2 figs on each rosemary skewer, and brush with glaze. Grill over medium heat 2-3 minutes flat side down. Remove from heat. Brush with additional glaze.

To prepare fig leaf, lightly oil fig leaf on the shiny side. Place a piece of cabecou cheese on each fig leaf and grill over medium-low heat until cheese is warm and fig leaf is slightly wilted.

To assemble, place 2 slices of proscuitto on the center of each plate. Set the fig leaf with the cheese on top of the proscuitto. Angle the skewer to the side of the cheese. Drizzle with more glaze on top and around the plate.