- 1/4 cup Saba*
- 3 tablespoons turbinado sugar
- 2 1/2 tablespoons butter, melted and divided
- 1 teaspoon freshly ground black pepper
- 6 fresh figs, halved
- Cooking spray
- 4 (3/4-ounce) "blocks" challah bread, crusts removed
- 2 tablespoons granulated sugar
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- calories 288
- fat 11 g
- satfat 5 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 0.0 g
- carbohydrate 0.0 g
- fiber 0.0 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 315 mg
- calcium 0.0 mg
How to Make It
Combine Saba, turbinado sugar, and 1 tablespoon butter in a saucepan. Bring to a simmer over medium-high heat. Stir with a whisk until syrupy. Remove from heat; stir in pepper. Keep warm.
Heat a grill pan over medium heat. Coat figs with cooking spray. Place on grill pan; grill 2 minutes on each side or until lightly charred.
Brush bread with remaining 1 1/2 tablespoons butter. Sprinkle granulated sugar onto a small plate. Dredge bread evenly in sugar. Place bread in pan; grill 15 seconds on each side or until lightly charred, being careful not to scorch. Arrange bread and figs on a platter; drizzle with olive oil. Sprinkle with coarse sea salt.
*Saba is a sweet-tart condiment made from grape must; you can substitute balsamic syrup.