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.