Fresh figs. Photo by Daniel Friedman.

Fig season in Arizona begins in June and continues through October, according to the Arizona Farm Bureau’s “Fill Your Plate” blog. Figs are high in potassium, iron, magnesium, calcium and fiber — a “nearly perfect fruit,” according to the L.A. Times. 

This dessert recipe is both easy and elegant.

12 fresh figs, sliced in half
1/3 to 1/2 cup honey
2-3 large sprigs of fresh rosemary
8 oz container of Mascarpone chese

Microwave the honey for 20-30 seconds until it is warm. Add the rosemary and let it sit for 5-10 minutes. Dip the figs in the honey to coat and place on a grill over medium heat. Grill the figs on both sides until the honey starts to caramelize and brown. In a bowl mix the remaining honey from dipping the figs (remove the rosemary) with the Mascarpone cheese. Top the warm figs with a dollop of the cheese mixture.

Dip the figs in the honey seasons with fresh rosemary. Photo by Daniel Friedman.

Grilling carmelizes the sugars. Photo by Daniel Friedman.

Hot off the grill. Photo by Daniel Friedman.

The grilled figs are garnished and ready to eat. Photo by Daniel Friedman.

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