Figs with Bacon and Chile

Name: Figs with Bacon and Chile
Yield: 4 servings
Ingredients: 1 5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces; 1 3 tablespoons pure maple syrup; 1 8 ripe fresh figs, halved lengthwise; 1 2 tablespoons sherry vinegar or red wine vinegar; 1 1/2 teaspoon crushed red pepper flakes; 1 finely chopped

From the kitchen of Carly

Fresh figs get caramelized in maple syrup, then crowned with crispy bacon and hit with crushed red pepper. The sweet, savory, and spicy converge on one plate. Serve warm or at room temperature as an unexpected appetizer or side dish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
13 tablespoons pure maple syrup
18 ripe fresh figs, halved lengthwise
12 tablespoons sherry vinegar or red wine vinegar
11/2 teaspoon crushed red pepper flakes
1finely chopped

Instructions

Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8, 10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.