Preparation:
Brush the figs with the oil.
In a small bowl, combine the sugar and cinnamon, and sprinkle it over the figs.
Preheat the gas grill or broiler. If you're using a grill, lay the figs, flat side down, on the grill rack and heat for 2 to 3 minutes, or until they soften but still hold their shape. If you're using a broiler, place the figs, flat side up, on a lightly oiled baking sheet. Broil them as close to the heating element as possible for 2 to 3 minutes. Remove from the heat and let cool to room temperature. (The figs may be prepared a day in advance and kept refrigerated, but their flavor is far superior when they are served at room temperature.)
In the bowl of an electric mixer, whip the cream just until it begins to form soft peaks. Slowly add the lime juice and nutmeg. This mixture should have the consistency of a thick sauce. Place the cream in a pastry bag fitted with a plain tip or in a plastic squeeze bottle and refrigerate.
To serve:
Cut the limes in half. Slice a bit off the bottom of each lime half so that it will stand upright. Place one lime half in the center of each of four plates.
Arrange six of the figs around each lime. Loosely drape the ham over the figs. Pipe or squeeze the lime cream over the figs and ham in a thin, lacy pattern. If desired, sprinkle each plate with 1 teaspoon of chives.
NOTE: The dish may be fully assembled ahead of time except for the lime cream, which can be made ahead, refrigerated, and added just before serv |
