Really didn't expect what actually happened this year. The first figs (!) grew to the size of small apples. It's sort of shocking. Maybe it's the blessed mild weather we're having here in Memphis this May and June. Maybe one very productive tree, at 9 feet tall now, is ready to show us what it's got.
We remembered a similar idea from our good friend Jennifer Chandler's Simply Grilling (a cookbook you really need to have on hand this time of year). She uses hazelnuts, vanilla, and mascarpone in hers for a great dessert. Highly recommended, y'all. For ours, we just grabbed what was in the fridge this week and it came together as an app. It's simple to make the same day you buy your first carton of black mission figs this summer. We're so ready to eat summer figs until we're completely and utterly sick of them, aren't you?Grilled Figs and Lemon with Gorgonzola and Honey
4 large or 8 medium figs (halved)
1 lemon (quartered)
1 teaspoon olive oil
1 tablespoon local honey
2 ounces gorgonzola or blue cheese
sea salt flakes and cracked black pepper (to taste)
Preheat your grill to high heat. Toss figs and lemons in olive oil until coated. Grill for about 3 minutes per side or until well marked. Place figs and lemons on a plate, drizzle with honey, sprinkle with crumbled gorgonzola, and garnish with salt and pepper. Squeeze the lemons onto the figs and serve. (Serves 2.)
