Grilled figs on ashortbread cookie with honey and toasted macadamia nuts



By Chef Paul Heerlein




8 whole ripe figs cut in half

1/2 cup Hawaiian White honey

4 slices fresh ginger

1 pc cinnamon stick

16 pc square short breadcookies

Toasted small diced macadamianuts




Cut fig in half andrub-exposed halves together (this brings the sugar out of the fig). Place thefigs flesh side up on a large piece of foil. In a small sauté pancombine the honey, ginger and cinnamon stick. Place the pan on the grill andlet simmer for five minutes. Reserve about 3 T of the honey mixture and drizzlethe remains over the figs.

Cover and seal the figs withthe foil. Cook the foil package on the grill over medium heat for about 5-7minutes or until the skin side of the fig is caramelized and slightly crispy.

Flip the package over andcook for about two minutes.

Place each fig half fleshside up on a shortbread cookie. Garnish with reserved honey and macadamia nutsor pistachios.



A fig a day creates a wealthyand healthy life


Moroccan proverb