Ingredient List:
- 3 — Brown Turkish Figs
- 2 Tbsp — Lesley Elizabeth — All the Peppers Oil
- 5 oz — Lesley Elizabeth — Pomegranate Finishing Sauce
- 1 — Charcoal Companion Bean and Sauce Pot
Instruction:
Split the figs and sore the outside with a paring knife on ½′ diagonal score marks at 1/8″ cut depth. Toss the rinsed figs with the All the Peppers Oil.
Immediately place the seasoned figs onto the grill on medium heat (5–6 sec hand hold) until browned. Turn and brown the other side, when the figs are wilted, still moist but not dry, transfer into the Companion Sauce Pot. Add the Pomegranate Sauce mixing and smashing the figs to a chutney consistency. Set this mixture in the Companion Sauce Pot into a low heat (5–6 sec hand hold) until it bubbles. This will make a nice finishing sauce to add to the entrée dish at table side.
Cover and keep warm until ready to serve. Add the finishing sauce as a top garnish as desired.
Enjoy!!
