Grilled Figs with Rosemary and Honey

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Kadota figs herald the beginning of late summer. Here is a delightful way to enjoy them.

(Serves two)


  • 6 fresh, whole figs, trimmed and halved (I use Kadota, but Mission would be great, too)
  • 2 Tbsp. honey. Use really good honey.
  • 2 Tbsp. chopped fresh rosemary


  • a grill


  1. Grill the figs over medium-high heat for 6 to 8 minutes, turning once midway through.
  2. Divide between two plates.
  3. Drizzle one Tbsp. of honey over each plate of figs, then top each with a Tbsp. of the chopped rosemary.
  4. Serve. Eat. Ahhhh.

What you should know

There is nothing sadder than generic honey. I use a very high grade honey that my sister sends me from New Zealand. Lavender honey is wonderful too. I use honey in salad dressings a lot even when it does not call for it!!.

Re: Grilled Figs with Rosemary and Honey

A dreamy snack. Reading this makes me think about a breezy warm midsummer afternoon in the garden which is a perfect way to while away a dreary cold winter day. I can’t wait to try this for real and not just in my minds eye. But it sure does taste delicious in my imagination — the rosemary is nice a fragrant.

Re: Grilled Figs with Rosemary and Honey