SEPTEMBER/OCTOBER 2008
Grilled Fresh Figs and Pancetta with Honey Glaze
Serves 6
½ cup apple juice
½ cup wildflower honey
20 ripe figs, halved
½ pound thinly sliced pancetta
12 large bamboo skewers
Combine apple juice and honey in a small sauce pot. Reduce over medium heat until it forms a syrupy consistency and set aside. Wrap each fig with a strip of pancetta, and secure onto a bamboo skewer.
Grill over a medium flame until pancetta has crisped and rendered (about 5 minutes). Brush with honey glaze and serve immediately.
