It’s fig season and if there is anything I truly love during the thick of a New England/New York humidity spell- it’s baking some warm, ooey-gooey figs (technical term). Now you may be noticing a theme on the blog- roasted fruits wrapped in bacon. The thing is that figs (and to some extent ripe peaches) are the unicorns of fruit- they only appear for a hot second and you’re not actually sure if you imagined their existence. (Obviously, unicorns are real). The combat this- I like to experiment with the following equation, this way whether you’re reading this in September or worse in the middle of winter- you can can enjoy the sweet/savory/melty goodness.
Sliced Fruit + Sliced Meat + Sweet Syrup + Chili + Heat Source
Fruit: Peaches, Figs, Apples, Peaches, Tomatoes, Watermelon, Mangos
Slice Meat: Prosciutto, Pancetta, Bacon
Sweet Syrup: Honey, Maple Syrup, Agave Syrup,
Chili: Crushed Red Pepper Flakes
Heat Source: Cast Iron, Carbon Steel or Non-Stick pan, Oven, blow torch if you’re feeling fancy
Now run to your nearest grocery store and experiment.
Figs with Bacon and Chile
- 8 ripe fresh figs, halved lengthwise
- 4 strips of bacon (sliced in 1/2 and about 1/2-1 inch thick)
- 2 tablespoons Honey or maple syrup
- 1/2 teaspoon crushed red pepper flakes, finely chopped
- Oven with a broiler (my recipe) or
- 1 nonstick, carbon steel or cast iron pan (8 inches +)
- Optional: Toothpicks
- Turn broiler on to 400°F
- Slice figs in half lengthwise
- Cut bacon slices into half
- Lay figs with the fleshly cut side up on the tray
- Sprinkle crushed red peppers liberally
- Drizzle honey (to taste) over figs
- Place bacon on top of figs or wrap around and spear with a tooth pick
- Broil for about 8 to 10 minutes. You’ll know when to stop when the bacon becomes nice and crispy (and juicy).