Figs with Bacon & Chilli

Ingredients

•142 g slab bacon, sliced 1/2” thick, then sliced crosswise into 1/2” pcs

• 3 tbsp pure maple syrup

• 8 ripe fresh figs, halved lengthwise

• 2 tbsp sherry vinegar or red wine vinegar

• 1/2 tsp crushed red pepper flakes, finely chopped

Method

Cook bacon pcs 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 the skillet; save for other use. Add maple syrup to the skillet, swirling to combine, and heat over medium-high. Arrange figs in the skillet in a single layer, cut-side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelised, about 5 minutes.

Arrange figs cut-side up on a platter and press pcs of bacon onto the surface of each fig.

Set the skillet over medium heat, add vinegar and stir into the juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

Recipe: Claire Saffitz | Bon Appétit