I don’t know where you live, but where I live it is hot outside. Extremely hot. I get home from work, change into shorts and a tank top, and crank the air conditioning as soon as I walk in the door. Then I have to think about dinner… The last thing I want to do when it is 104-108 degrees out is stand in a hot kitchen cooking dinner. This week we have been eating a lot of salads and cold meals for dinner, but last night I really wanted dessert and I didn’t care what the temperature was. I had absolutely nothing sweet or unhealthy and dessert-y in the house, so I had to be resourceful. Our outdoor grill is broken, but I pulled out the grill pan and cut three very ripe white peaches to split with my husband. I cut them in half, grilled them for a few minutes on each side and topped them with fresh raspberries and a little frozen whipped topping. It was the perfect fruity dessert for a warm summer night.
How to make grilled fresh figs with a sweet balsamic reduction drizzle:
Ingredients- Balsamic vinegar, brown sugar, white sugar, fresh figs (white or black). I picked mine up at the local farmer’s market!
Pour balsamic vinegar into a small sauce pan and bring to boil. Lower heat to simmer until the vinegar reduces and thickens. Add a little brown and/or white sugar to taste, remove from heat and let cool. There are plenty of other recipes for this with other ingredients like honey, lemon, etc. added. I like just adding a little sugar, because it’s easy and you end up with a sauce that still truly tastes like balsamic vinegar.
The figs are simple. Cut fresh figs in half, coat the outside in olive oil, and the inside with balsamic vinegar. Grill cut-side up for 5-8 minutes with the grill lid closed. Remove, drizzle with balsamic reduction and enjoy!