It is fig season. Start any fall dinner with this very special appetizer. It helps if you have runaway rosemary bushes in the neighborhood. My wife made these recently using brown turkey figs — delicious.
6 rosemary sprigs about six inches long
12 fresh figs
1/4 cup honey
1 teaspoon fresh lemon juice
Preheat your grill or a grill pan.
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.
Cut the figs in half.
Reduce the honey and lemon juice a bit in a small saucepan or skillet.
Skewer two figs per sprig. Brush them with the honey-lemon mixture.
Grill them flat side down for a minute or so then grill the other side briefly.
Plate them. Drizzle with more honey-lemon mixture and sprinkle them with the chopped rosemary.