Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Bob Hart’s Recipes – Grilled figs with all the trimmings

Peter 'Grubby' Stubbs
Article image for Bob Hart’s Recipes – Grilled figs with all the trimmings

I love figs. As a small boy in Brisbane, just about my favourite way to spend a summer Sunday was to drive out to our outer-suburban fig farms where, for a modest outlay, we would be unleashed loose on the acres of trees.

Needless to say, those fig farms are no more: people live where figs once thrived, and have generally paid handsomely for the privilege. Such is life. And progress, apparently…

And it is many years since I have tasted anything to match fat, sun-ripened figs – still warm, and either green or purple. But since I have begun barbecuing them on a regular basis, I have come close. As, indeed, you will if you try this:

First of all, choose the fattest and ripest figs you can lay your hands on and slice them in half, top to bottom.

Then, put them on a platter and drizzle them with enough pomegranate molasses to coat them lightly but evenly. Ensure you have some molasses in reserve.

Now, put the fig halves – I find three or four work as a portion – on a hot, oiled grill for around 4 minutes, depending on the temperature of the grill. The idea is that they will become deliciously jammy. You will, of course, briefly drop the lid to achieve this.

Now, use a good pair of tongs to turn the figs, and grill them for another three minutes or so on the second side. And, essentially, your work is done.

I suggest you spread a generous blob of ricotta – something about the side of a large mushroom – in the middle of a dessert plate. Then, top each blob of ricotta with three or four figs, drizzle each with a bit more of the pomegranate molasses, and finish them, if you like, with a pinch of freshly grated lime zest.

No, it doesn’t actually compensate from the vandalism perpetrated on the noble fig-farmers of Sunnybank.

But damn, it’s good…

Peter 'Grubby' Stubbs
Advertisement