Grilled Figs

• 24 fresh Mission figs
• Olive oil
• Fleur de sel
• Freeze-dried raspberries (see Note; optional)
• Micro cilantro (or chopped fresh cilantro leaves; optional)
• Raspberry-Fig Sangria Granite (page 240)

1. Heat a griddle, preferably cast iron, over medium-high heat.
2. Cut the figs in half lengthwise and brush the cut sides with olive oil.
3. Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.
4. Divide the figs among dessert plates and sprinkle lightly with fleur de sel.
5. If you want, garnish with some freeze-dried raspberries and cilantro.
6. Serve with a small bowl (or Chinese soupspoon) of granite.
7. If you want a sauce, melt a little of the granite to drizzle onto the plate.

figs, olive oil, raspberries, cilantro, sangria

Taken from www.epicurious.com/recipes/food/views/grilled-figs-376782 (may not work)