Figs with Bacon and Chile

bon appétit hors d'oeuvre appetizer fig bacon chile pepper maple syrup fall spring thanksgiving cocktail party

Claire Saffitz

8 servings

Source

Ingredients

5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces

3 tablespoons 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

Method

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.