Grilled Figs with Mascarpone

Foodies will fall for this unexpected flavor combination. Mascarpone, an Italian dessert cheese made from fresh cream, is a sophisticated topping for honey-sweet figs.
Modified recipe courtesy of Gourmet magazine. Adapted from Michael Laiskonis, Le Bernadin, NY.

Ingredients

• 1/2 Cup hazelnuts
• 1/2 Cup mascarpone
• 1/4 Cup heavy cream
• 12 large firm-ripe figs, halved lengthwise
• 1 Tbsp extra-virgin olive oil
• 1 to 2 Tbsp sugar
• 1 Tsp thyme leaves
• 12 (12-inch) wooden skewers, soaked in water 30 minutes

Directions

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
• When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. Fire is hot when you can hold your hand 5 inches above the grill rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Coarsely chop nuts.
• Whisk together mascarpone, cream, and 2 Tbsp honey in a small bowl.
• Lay 4 fig halves side by side, cut sides down, then thread 2 skewers crosswise through figs, leaving a small space between each (parallel skewers make it easier to turn). Repeat with remaining figs. Place on a tray, then brush with oil and sprinkle with enough sugar to coat. Oil grill rack, then grill figs, cut sides down, until grill marks appear, about 3 minutes.
• Transfer to plates and spoon mascarpone mixture over figs, then drizzle with honey and sprinkle with hazelnuts and thyme.