Grilled Figs Wrapped In Prosciutto
|Coarse salt||1 1⁄2 Cup (24 tbs)|
|Cinnamon stick||1 , broken into pieces|
|Star anise pods||3|
|Pink peppercorns||1⁄2 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon|
|Ripe figs||12 (Fresh Ones)|
|Prosciutto slice||6 , cut into 4 strips|
|Olive oil/Walnut oil||1 Teaspoon|
|Aged balsamic vinegar||1 Tablespoon (Best Quality)|
|Chervil sprig||6 , leaven picked|
Light a fire in a charcoal or gas grill.
Preheat the oven to 350°F.
Combine the salt, cloves, cinnamon stick, star anise, pink and black peppercorns, and allspice.
Make a bed of the salt mixture in an earthenware bowl or platter and bake in the oven until warm, about 15 minutes.
Cut each fig into quarters and wrap each with a strip of prosciutto.
Drizzle the figs with the oil.
Grill the figs for about 1 minute, or until just heated through.
Place each fig piece in the bowl of a large spoon and arrange the spoons on the warmed salt.
Drizzle the figs with balsamic vinegar and top with a few chervil leaves.