Grilled figs with honey and rosemary

This dish is a lovely appetizer to serve before dinner in late summer and early fall.

Contributed by Preston Maring, MD

Grilled figs with honey and rosemary

Depending on where you live, fig season can run through the summer and into the fall. When you have access to fresh figs, this is a very special appetizer. It helps if you have runaway rosemary bushes in the neighborhood. My wife made this using brown turkey figs — and it was delicious.

Servings: 6


  • 6 rosemary sprigs about 6 inches long
  • 12 fresh figs
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice


  1. Preheat your grill or grill pan.
  2. Strip the leaves from the bottom of the rosemary sprigs leaving about an inch of the leaves attached at the end. Finely chop the removed leaves.
  3. Cut the figs in half.
  4. In a small saucepan or skillet, reduce the honey and lemon juice a bit.
  5. Skewer 2 figs per sprig. Brush them with the honey-lemon mixture.
  6. Grill them flat side down for a minute or so, then grill the other side briefly.
  7. Plate the grilled fig and rosemary skewers. Drizzle with more of the honey-lemon mixture and sprinkle with the chopped rosemary.

Nutrition information (per serving)

  • Calories: 98
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 0 mg
  • Total carbohydrate: 25 g
  • Dietary fiber: 3 g
  • Total sugars: 21 g (Added sugars: 6 g)
  • Protein: 3 g