Ripe figs are delicious right off the tree, but in this recipe, I’m applying a touch of heat just to make them that much more tender.

　　

Ingredients

serves 4 to 6 on it¿s own or 12 as part of fourplay

　　

For the Figs

24 fresh Mission figs

　　Olive oil

　　

To Serve

Fleur de sel

　　Freeze-dried raspberries (see Note; optional)

　　Micro cilantro (or chopped fresh cilantro leaves; optional)

　　Raspberry-Fig Sangria Granité (page 240)

　　

For the Figs

Step 1

Heat a griddle, preferably cast iron, over medium-high heat.

　　

Step 2

Cut the figs in half lengthwise and brush the cut sides with olive oil.

　　

Step 3

Cook the figs on the griddle, cut side down, until tender and lightly browned, about 3 minutes.

　　

To Serve

Step 4

Divide the figs among dessert plates and sprinkle lightly with fleur de sel. If you want, garnish with some freeze-dried raspberries and cilantro. Serve with a small bowl (or Chinese soupspoon) of granité. If you want a sauce, melt a little of the granité to drizzle onto the plate.

　　Cooks' Note

　　Freeze-dried raspberries (sold as Just Raspberries) are available at many grocery stores.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__