Zinfandelic Grilled Figs

Grilled Figs recipe - Zinfandel wine food pairing Serves 6

1 pint ripe Black Mission figs
4 oz soft chevre
1 Tbsp butter or margarine
1 Tbsp honey
Salt

Wash and dry figs. Cut them lengthwise and lightly salt them. Rest the figs cut side down on paper towels for 15 minutes.

Heat grill.

Cook figs cut side up on medium coals until lightly softened.

Mix honey and margarine with chevre until well blended. Put chevre mixture in a pastry bag with a wide round tip. Top each cooked fig half with a dime size dollop of cheese. Serve warm.

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