Figs with Bacon & Chile


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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


  1. Turn broiler on to 400°F
  2. Slice figs in half lengthwise
  3. Cut bacon slices into half
  4. Lay figs with the fleshly cut side up on the tray
  5. Sprinkle crushed red peppers liberally
  6. Drizzle honey (to taste) over figs
  7. Place bacon on top of figs or wrap around and spear with a tooth pick
  8. Broil for about 8 to 10 minutes. You’ll know when to stop when the bacon becomes nice and crispy (and juicy).

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