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Aug 16 2021

Figs with Bacon and Chile

PHOTO BY ALEX LAU

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Ingredients

  • 5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
  • 3 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 8 ripe fresh figs, halved lengthwise
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes, finely chopped

Directions

Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.

Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.

Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.

Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

Source: Epicurious
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Written by kendra · Categorized: Uncategorized

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