12 to 16 fresh Black Mission figs, stemmed and halved lengthwise
1 Tbs. canola oil
1 to 2 Tbs. aged balsamic vinegar
2 Tbs. sugar
11/2 tsp. chopped fresh thyme
11/2 to 2 pints vanilla ice cream
About 1/2 cup honey
5 large fresh mint leaves, thinly sliced (optional)
Grill these figs as dinner is winding down—they take only a couple of minutes to prepare.
- Heat a gas grill to medium low or prepare a low charcoal fire. Set the figs cut side down on a baking sheet and brush the rounded side with the oil. Flip and brush the cut sides of the figs with the balsamic vinegar. In a small bowl, toss the sugar with the thy me, then sprinkle over the figs. Set the figs on the grill, cut side facing up. Cover the grill and cook until the sugary tops start to bubble and brown and the bottoms of the figs get light grill marks (without burning), 5 to 8 minutes.
- Serve immediately over scoops of ice cream, drizzled with the honey, and sprinkled with the mint, if using.