8 large whole figs
¼ cup candied ginger (sometimes sold as crystallized ginger)
¼ cup fresh lemon juice
¼ cup honey
Zest of ¼ of a large lemon
Pinch of sea salt
4 Lemon wedges, about ½ a lemon
Grilling Method: Direct/Low Heat
Wash and dry figs, set aside. Meanwhile, heat candied ginger, lemon juice and honey in a saucepan over a medium low heat until soft and warm but not bubbling. While mixture is still hot, puree in a traditional blender or by using a hard immersion blender or food processor. Add lemon zest and a pinch of seal salt. Adjust seasonings to taste, adding more honey if the ginger is too sharp. Set aside to cool.
Meanwhile, cut figs in a half and squirt cut side with a lemon wedge. Using a teaspoon, dollop a small amount of the ginger puree on the top of each fig. Place skin side down on the cooking grate until warmed through and lightly marked, about 5 minute. Serve warm with extra sauce on the side.
Can also be served on top of slices of pound cake or over best-quality vanilla ice cream.