6 fresh figs, stems trimmed and sliced in half lengthwise
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp sugar
1 cup mascarpone cheese
1/2 cup plus1 extra tbsp high quality honey
pinch of cinnamon
dash of dried sage
2 tbsp pumpkin seeds, toasted lightly (optional)
Preheat a grill to medium high. Combine the olive oil, 1 tablespoon of the balsamic and the sugar in a bowl. Gently toss the figs in this mixture, and set aside while the grill heats up.
Combine the mascarpone with 1 tablespoon of honey in a bowl and set aside.
Heat the remaining 1/2 cup of honey in a small pan on medium heat, and stir in the cinnamon and sage. Once the honey has liquefied a bit, turn the heat to low keep warm while the figs are grilled.
Grill the figs. If you have a grill pan, use that to avoid losing any figs to the grill. Set the figs skin side down the grill pan, or carefully set them directly onto the grill. Grill about 4 minutes on the skin side, then carefully turn over to sear the other side by grill for about 2 to 3 minutes more. Remove the figs to a plate.
Serve the dessert by adding a tablespoon or two of the mascarpone to each plate. Then place several figs on top of each plate of mascarpone. Finish the dish by drizzling the heated honey over the figs and cheese, and sprinkle the pumpkin seeds on top if you are using them. Enjoy with a Sauternes dessert wine!