Figs with Bacon and Chile

Name: Figs with Bacon and Chile
Ingredients: 5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces; 3 tablespoons pure maple syrup; 8 ripe fresh figs, halved lengthwise; 2 tablespoons sherry vinegar or red wine vinegar; ½ teaspoon crushed red pepper flakes, finely chopped

5.0

(10)

www.bonappetit.com

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Servings: 8

Cost: $3.77 /serving

Author : Claire Saffitz

appetizer bacon fig

Ingredients

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5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces3 tablespoons pure maple syrup8 ripe fresh figs, halved lengthwise2 tablespoons sherry vinegar or red wine vinegar½ teaspoon crushed red pepper flakes, finely chopped

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.