Grilled Figs with Cherry Sauce and Toasted Coconut


by: Caroline B

Honey and thyme marry beautifully with figs atop Gorgonzola toasts.


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serves: 4

2/3 cup heavy cream

1/3 cup cherry jam

1 tablespoon fresh lemon juice

1/4 cup shredded coconut

2 tablespoons unsalted butter

12 large ripe black figs, cut in half lengthwise

4 sprigs fresh mint

Nutrition Facts
Grilled Figs with Cherry Sauce and Toasted Coconut

Servings Per Recipe: 4

Amount per Serving

Calories: 368

  • Total Fat: 15.9 g
  •     Saturated Fat: 10.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 42.8 mg
  • Sodium: 34.6 mg
  • Total Carbs: 59 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 46.8 g
  • Protein: 2.3 g

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1.  In a medium saucepan over medium-high heat, combine the cream and cherry jam and whisk to break up the jam. Bring to a boil, then lower the heat and simmer until 1/2 cup liquid remains, 5 to 8 minutes, whisking often. Add the lemon juice. Pour the sauce through a sieve into a small saucepan.

2.  In a large skillet over medium heat, spread the coconut in a single layer and cook until lightly browned, about 5 minutes, stirring occasionally. Pour the coconut into a small bowl to stop the cooking.

3.  In a large skillet over medium heat, melt the butter. Add the figs to the skillet and coat them in the butter. Grill the figs, cut side down, over Direct Medium heat until well marked and tender, 2 to 4 minutes. Meanwhile reheat the sauce over low heat.

4.  Spoon the sauce on the plates. Arrange the figs on top. Sprinkle the coconut over the figs. Garnish with the mint. Serve warm.

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