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.             

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