Roasted Figs With Pomegranate Molasses

Roasted Figs With Pomegranate 

Molasses And Orange Zest

This recipe makes such a wonderful dessert!

Ingredients:

3 tablespoons pomegranate molasses

1 tablespoon lemon juice

3 tablespoons dark muscovado sugar

4 thyme sprigs, 2 whole and 2 with

   leaves stripped

1 orange, one half stripped and the 

   other half zested

8 ripe figs, cut in halves lengthwise

1/2 cup marscapone

1/2 cup Greek yogurt

1 tablespoon confectioners sugar

Salt

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Directions:

Place the pomegranate molasses, lemon juice, 1 tablespoon of sugar, 2 whole thyme sprigs, 1 tablespoon water, and the orange rind strip in a large bowl with a pinch of salt.  Mix well to dissolve the sugar and then stir in the figs.  Set aside to marinate for 30 minutes.

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Place the marscapone, yogurt, and confectioners sugar in a small bowl and whisk until smooth.   Set aside in the refrigerator until ready to use.

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Preheat the broiler.  Remove the figs from the bowl keeping the marinade and arrange them snugly, cut side up, in a shallow baking dish, 8 inches in diameter.  Sprinkle the figs with the remaining 2 tablespoons of sugar and place them under the hot broiler.   Don't put them too close to the heat source or they will burn.  Broil for 10 minutes, until the sugar has caramelized and the figs have softened.

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Meanwhile pour the marinade into a small saucepan and bring to a boil, and simmer for 2 to 4 minutes, until the sauce is reduced by half and has a consistency of runny honey.

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Transfer the hot figs to seeing plates and spoon any syrup left over in the baking sheet over the top.  Drizzle the sauce reduction over the figs, then sprinkle with the picked thyme leaves.  Place a spoonful of the yogurt cream on top or alongside the figs, sprinkle with the orange zest and serve.