Figs with Bacon and Chile

Recipe adapted for kosher cooking from Bon Appetit. Serves 8 (as an appetizer)


  • 6oz Grow and Behold Thick-Cut Beef Bacon, sliced into 1/2-inch pieces
  • 3 tablespoons pure maple syrup
  • 8 ripe, fresh figs, halved lengthwise
  • 2 tablespoons of sherry vinegar or red wine vinegar
  • ½ teaspoon crushed red pepper flakes (adjust based on desired spice level)


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

  • Pour off all but 2 tablespoons of fat from the skillet (you can save for a later use). Add the maple syrup to the skillet, stirring to combine with the bacon fat, and heat over medium-high. Then, arrange figs in skillet in a single layer, cut side down. Cook, stirring the liquid occasionally, until the figs are slightly softened and caramelized–around five minutes.

  • Remove the figs from the skillet, and arrange cut side up on a platter. Press pieces of bacon onto the surface of each fig.

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s