Grilled Figs With Pomegranate Molasses Recipes

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GRILLED FIGS WITH POMEGRANATE MOLASSES



Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories     dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

  • Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
  • In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
  • Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
  • Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
  • Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD



Grilled Pomegranate-Glazed Chicken With Tomato Salad image

Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.

Provided by Melissa Clark

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
Kosher salt
1 teaspoon sweet paprika
1/2 teaspoon ground allspice
Black pepper
Large pinch cayenne
3 pounds bone-in, skin-on chicken thighs (about 8)
4 tablespoons extra virgin olive oil
10 thyme branches
7 large garlic cloves, finely chopped
2 tablespoons, plus 2 teaspoons pomegranate molasses
1 pint Sungold cherry tomatoes
10 fresh basil leaves, torn into pieces if large

Steps:

  • In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
  • Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
  • Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams

GRILLED SAUSAGE AND FIG PIZZA WITH GOAT CHEESE



Grilled Sausage and Fig Pizza with Goat Cheese image

Provided by Sara Tenaglia

Categories     Quick & Easy     High Fiber     Backyard BBQ     Dinner     Goat Cheese     Fig     Sausage     Summer     Grill     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound purchased fresh pizza dough
5 tablespoons Pomegranate-Cumin Dressing, divided
1 cup coarsely grated Fontina cheese
Fresh arugula
2 grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
6 fresh figs, quartered
2 thin red onion slices, rings separated
1 cup crumbled soft fresh goat cheese

Steps:

  • Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
  • Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.

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