Rennee Brock / Atlanta Journal-Constitution

Recipe: Grilled figs with pancetta, lemon and rosemary

Published: Tuesday, May. 21, 2013 - 12:37 pm | Page 2D
Last Modified: Wednesday, May. 22, 2013 - 8:22 am

Hands on: 10 minutes

Total time: 40 minutes

Serves: 6-8

Any kind of figs will work in this recipe. If the figs are small, you may want to cut the pancetta into smaller pieces. You may also use Parma or serrano ham, or bacon. Recipe from the Atlanta Journal Constitution.


12 to 15 large ripe figs (such as Black Mission)

2 tablespoons brown sugar

Juice and zest of 1 lemon

2 teaspoons balsamic vinegar

2 teaspoons finely chopped fresh rosemary

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 pound pancetta, sliced


Slice figs in half and place in a large bowl. In a small bowl, place the brown sugar, lemon juice and zest, balsamic vinegar, rosemary, salt and pepper. Stir until the sugar is dissolved. Pour mixture over figs, and toss well to cover. (If you have time, let the figs marinate for 20 minutes or so before cooking.) Cut pancetta slices in half. Wrap each fig half with pancetta and skewer it with a toothpick or skewer. Place pancetta-wrapped figs on a tray, and drizzle with any remaining marinade. Cover with plastic wrap until ready to grill.

Place the figs on a hot grill over medium-high heat, and cook until they are quite soft and the pancetta is crispy, about 5 minutes per side. (You may also cook figs under the broiler.) Serve immediately or at room temperature.

Per serving (based on 6): 161 calories (percent of calories from fat, 19), 11 g protein, 23 g carb., 3 g fiber, 3 g fat (1 g sat.), 26 mg chol., 1,179 mg sodium.

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