Candied Figs with Bacon
I first had Candied Figs with Bacon at my neighbor’s house. Mary served the figs as an appetizer and they were amazing…candied all over with crisp salty bacon pieces and dusted with red pepper flakes. I’ll admit, I probably had more than my share that evening! And now I’m paying it forward and sharing this recipe with you. Enjoy!
Ingredients
Organize the ingredients – fresh figs, bacon, maple syrup, red wine vinegar, red pepper flakes, and fresh thyme.
Cooking the Bacon
Cut bacon into 1″ pieces and place in a non-stick pan on medium low heat until bacon is brown and crisp, approx 9-11 mins. Remove bacon with a slotted spoon and place on a plate lined with a paper towel.
Prepping the Figs
Wash, dry, and trim figs. Then cut each fig in half. Buy figs that are on the soft side.
Cooking the Figs
Place pan back onto the stove with 2 tablespoons of the bacon fat (or oil). Add maple syrup to the pan and swirl to combine over medium high heat for 30 seconds, until syrup begins to bubble. Then arrange figs, cut side down, in a single layer into the pan. Cook figs, swirling occasionally, until figs are softened and caramelized, approx 5 mins. Remove pan from the heat for a few seconds while removing the figs. Arrange figs cut side up on a medium-sized platter.
Making the Syrup
Place pan back on the stove over medium heat and add red wine vinegar with any remaining juices, swirling until syrupy, approx one minute.
Assembling the Dish
Press a few bacon pieces onto each fig. Then drizzle with syrup, sprinkle thyme and red pepper flakes on top (if desired).
Candied Figs with Bacon
Add any additional garnish and serve. The figs can be served hot, warm, or cold.
Candied Figs with Bacon
Ingredients
- 8-9 ripe figs washed, dried, stems trimmed, and then halved
- 5-6 strips of bacon cut into 1” pieces
- 3 tablespoons pure maple syrup
- 2 teaspoons red wine vinegar
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon fresh thyme leaves optional
Instructions
- Cook bacon over medium low heat in a non-stick pan until brown and crisp, approx 9-11 mins. Use a slotted spoon to remove the bacon from the pan placing bacon on a plate lined with paper towels, and leave approx 2 tablespoons of the bacon fat in the pan. (If you don't like cooking with bacon fat remove all of the bacon fat from the pan, then wipe pan with a paper towel, and add 2 tablespoons of oil (neutral or olive)).
- Once bacon is transferred to paper towels, add maple syrup to the pan with the oil and swirl to combine over medium high heat for 30 seconds.
- Then arrange figs, cut side down in a single layer in the pan. Cook, swirling occasionally, until figs are softened and caramelized, approx 5 mins.
- Remove pan from heat for a few seconds while removing the figs. Arrange figs cut side up on a medium-sized platter. Then place pan back on the stove over medium heat and add red wine vinegar to the pan with the remaining juices, swirling until syrupy, approx one minute.
- To assemble, press a few bacon pieces onto each fig, drizzle with syrup, and sprinkle thyme and red pepper flakes on top (if desired). The figs can be served hot, warm, or cold.
Notes
My amazing neighbor Mary shared this recipe with me. She found it in Bon Appétit. I slightly modified the recipe.
If you like this recipe, you may also like these other GFchow recipes. Fresh Figs with Goat Cheese, Honey, and Cracked Pepper, Arugula with Figs, Peaches, Goat Cheese Crumbles and Granola, and Yogurt with Fresh Figs, Honey, and Pine Nuts.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
