Halloumi and Figs in Pomegranate-Honey
Halloumi and Figs in Pomegranate-Honey is salty, sweet and tangy all at the same time. Steeped in cinnamon with a kick of fresh mint, this dessert is so good you will want to have it for dinner. Oh wait, that was me! Yes, I fed my Sweetheart Halloumi and Figs in Pomegranate-Honey for dinner. To explain myself, I wanted to get his input on my perfected recipe. I worried that if I waited to serve it for dessert, he would not be hungry enough to appreciate it fully. Like the French we had dessert first, not planning to finish it in one day. We learned why Americans save dessert for last – we ate it all!
Fleeting Fresh Fig Season
Olive Sunshine readers know I celebrate the fleeting fresh fig season by eating fresh figs as often as I can. Mark’s trip to the grocery store yesterday revealed fig season is over and we were not surprised. Here is Florida, I find we can buy figs for just about three weeks a year. This year, my Sweetheart first spotted them at the grocery the last Saturday in August. They were not available yesterday, the third Saturday in September. It is not that figs are my favorite fruit; it is that they are deliciously exclusive. Here one day, gone the next. Just long enough to work them into your favorite recipes, and before you tire of them, they are gone until next year.
Figs for Anytime of Day
Figs can transform your meals at any time of the day. Baked figs and feta is a uniquely-delicious breakfast spread. Fig, Honey and Goat Cheese Flatbread is perfect for a weekend lunch. Grilled balsamic chicken and figs is an easy and exotic weekday dinner. I would feel badly posting this last fig recipe, when it may be challenging to get fresh figs, except it is too delicious not to share. Halloumi Cheese and Figs in Pomegranate Honey is the perfect dessert. You might just have to use dry figs, because you really should not wait a year to try it.
The Ingredients
There are only seven ingredients in this recipe: Halloumi, fresh figs, extra virgin olive oil, pomegranate molasses, honey, cinnamon sticks, and fresh mint. It is a hunting expedition to find a few of hard-to-find ingredients. Halloumi and Figs in Pomegranate-Honey is not something you can whip together from your pantry. Might I add, while Mark is my amazing weekly grocery shopper, any of the hard to find items from specialty shops is my responsibility. If it is somewhere down A1A and we can drive down the coast my Sweetheart might take me. It has to be combined with sunshine and an ocean breeze. He will drive with the doors and top off the Jeep; otherwise, I am schlepping around finding these ingredients on my own.
The Hunt for Halloumi
For me, the hardest to ingredient to find is the Halloumi. Halloumi is briny and spongy cheese unlike any other I have had. It can be substituted, but the unique taste and texture of Halloumi makes the recipe perfect. If you can’t find Halloumi, I suggest you use a block of feta. I had to drive 45 minutes away to get authentic Halloumi at Whole Foods. Due to an allergy to cow’s milk, I have limitations of what kind of cheese I can have. I have to find real Halloumi, like this Aprhodite, made only with ewe’s and goat’s milk. It was totally worth the drive.
What is Pomegranate-Honey?
I make pomegranate honey by combining pomegranate molasses, local honey and a dash of boiling water. If you are asking what is pomegranate molasses, it is a good question. I did not know myself not so very long ago. I found the pomegranate molasses at a Middle Eastern grocery store, if you live on the Treasure Coast and want to go it is called Plant Ozone – Tabuleh Cafè. It is more of a gas station, with a greasy-spoon like diner. It has a small market that has 4 or 5 rows of hard to find ingredients popular in the Middle East. Everything is imported and authentic. I am grateful the place exists. The local groceries in this area do not carry many Middle Eastern items.
Pomegranate molasses is very thick and has a bold taste. It is similar to a high-quality balsamic vinegar. I use the vinegar and molasses interchangeably, but I like pomegranate molasses better for desserts. It is sweeter, like a cherry, and the vibrant color adds to your plate. Because of its strong flavor, a little goes a long away and it keeps well. I have used one bottle for a year now. When you add the honey it is just, wow – without being too sweet.
Cinnamon Sticks Add a Kick
Cinnamon sticks should be easy to find in the spice aisle of your grocery store, just do not forget to pick them up. My favorite part is scooping up the liquid on my stick and using it like a spoon to pour it into my mouth. I always serve one with each plate I dish out. The cinnamon sticks bring a spicy, woodiness to all of that sweet, gooey of the honey and molasses. Add the melty Halloumi and now you know why I am willing to hunt for ingredients!
Halloumi and Figs in Pomegranate-Honey
I hope you enjoy this recipe as much as we do. If you eat it as a meal, I will not judge you. It is perfect for a dinner party as it is unusual and your guests will be wowed. I have served it with dried figs and it is still very good. Let me know what you think!
Ingredients
Instructions
Wash and dry the figs. Remove the stems from the figs and quarter the figs.
Cut the Halloumi in half, to create 1/2 inch thick slices (longwise). The pieces should be easy to flip with a small spatula.
Pour pomegranate molasses and honey into a glass jar. Bring water to a boil in the microwave. Add to the pomegranate and honey mixture. Combine.
Place a pan on one burner at medium-low heat (4 or 5) simultaneously. Once the pan is warm drizzle the extra-virgin olive oil in pan.
Add the Halloumi to the pan and brown on both sides.
While the Halloumi is browning on the first side, add a second pan to the burner. Spray liberally with cooking spray.
Once the Halloumi is lightly browned on one side, add the pomegranate-honey mixture to the second pan and add the cinnamon sticks. The pan should already be hot. Bring to a boil. Once boiling add the figs for one minute, stirring occasionally
Once the Halloumi is browned on both sides, remove from heat and place on a serving platter. Pour the pomegranate-honey mixture with the figs and cinnamon sticks onto the melted cheese.
Pull the mint off the sprigs and dress the plate. Serve immediately.
Timing is the only challenging element of this recipe. Read the recipe instructions thoroughly before beginning. The bottom line is you want the cheese and the figs to be finished about the same time. Figs should only be on the burner about a minute otherwise they get too soft.
*Note for water: Since the water is boiled I heat 1/4 cup, but only use approximately one tablespoon for my pomegranate-honey.
