- 4 stems fresh rosemary, each about 6 inches long
- 4 large firm ripe figs, any variety, stems trimmed, halved lengthwise
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 inch of leaves at the tip. Finely chop 2 teaspoons of the stripped rosemary leaves and set them aside.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes. Drain the stems and blot them dry.
- Skewer 2 fig halves crosswise on each rosemary stem. Arrange the skewers, with the cut sides of the figs facing up, on a plate. Stir the honey and lemon juice together in a small bowl, and brush the honey mixture over the cut sides of the figs.
- Preheat the broiler or grill.
- Grill or broil the figs until they are lightly browned and softened, 1 to 2 minutes per side. Sprinkle evenly with the reserved rosemary leaves and some black pepper.
- Serve, on the skewers, while still warm.