Hmmm ! I know it might sound strange to some of you not familiar with scrolling thousands of food magazines a year, but this is actually a very popular recipe in the food magazines and blogs that I read. Figs are also not that easy to come by and because they are very precious and highly seasonal, it is unlikely that you will get them out of season. I'm not a fig expert, but as far as I know there are many varieties, so I've heard of blue figs from Greece, in season from around September and I know of Giant Italian figs, in season around the summer months of June and July and finally I know of Turkish figs, in season between September and late October. So, the figs for this very simple recipe are Turkish, as in Vienna there's a strong Turkish community, it is easy and I'm glad to say relatively cheap to buy Turkish figs, because before I forget, fresh figs can be expensive if you don't hunt around in a good cheap local fruit market, so lucky me. From what I know, Turkish figs tend to be firm, with a tough purplish skin on the outside and very red in the inside – great for photos.
So, because they are quite firm, they are actually the best ones for grilling, because some other figs can quite easily smudge in your hands if you don't handle them delicately.
So for this easy recipe, which you can serve as a light dessert after a heavy meal, slice your figs in half and place in an oven proof dish, like a Le Creuset dish, if you can afford to buy one. As these figs are firm, they tend not to be very sweet either, so sprinkle each half with about half a spoon of sugar, brown is best as it will give it a caramel taste and if you have dark chocolate, grate some on to the figs too. I was lucky to use a vanilla pod, sugar crystal and chocolate bits grinder, bought in Cape Town at Melissa's.
Grill the figs for about 10-12 minutes until the juices begin to run and the sugar has caramelized on the top.
If your grill isn't working, which happened to me, then place the figs in the top oven on 250C for about 15-20 minutes.
Take out gently with oven gloves, let cool for about 5 minutes and serve either with yoghurt….
Or with freshly whipped cream