Grilled Figs with Goat Cheese and Satsuma Gastrique
Yields 8-10 servings
from Ralph Brennan
20 ripe figs
4 ounces goat cheese, softened (preferably local)
2 tablespoons olive oil
½ cup satsuma gastrique (recipe follows)
1 shallot, minced
3 cups freshly squeezed satsuma juice
½ cup granulated sugar
¼ cup sherry vinegar
Cut off stem of each fig. Then cut 2 slits from the top to ¾ of the way down in an X pattern, creating a pocket in the middle of the fig. Stuff each with 1 teaspoon of goat cheese.
Light one chimney ¾ of the way full with charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill, and allow to preheat for 5 minutes.
Clean and oil the grilled grate. Lightly brush figs with olive oil and place on grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5−8 minutes.
Remove and place figs on serving tray. Drizzle with warm satsuma gastrique and serve immediately
Combine all ingredients in a small saucepan set over medium-high heat. Bring to a boil and then reduce to a simmer. Once the mixture has reduced by half (about 15 minutes), turn off heat. Please be careful—mixture will be very hot. Once it has cooled for 15 minutes or so, the gastrique should be thick enough to coat the back of a spoon.
When ready to drizzle over the figs, the gastrique should be slightly warm but not hot.