6 Portions
• 8 figs, halved
• 60 ml brown sugar
• 5 ml vanilla extract
• 45 ml honey
• 45 ml water
• 250 ml Bulgarian yoghurt
• 10 ml rosewater
• 50 g pistachio nuts, finely chopped
• 100 g pomegranate seeds
Skewer the figs on to the kebab sticks. Place sugar, vanilla, honey and water in a medium-sized saucepan. Bring to the boil over a low heat and stir until sugar is melted. Remove from the heat and allow to cool slightly. Get the coals to a medium heat. Brush the cut side of the figs with the honey mixture. Place on a grill with the cut side down. Braai for about 3-5 minutes or until golden brown. Brush more of the honey mixture over the figs and turn over. Braai for 1 more minute. Remove from the heat. Mix yoghurt, rosewater and pistachio nuts. Place figs on a plate and scatter with pomegranate seeds. Serve with the yoghurt sauce.