It’s nearing the end of fig season here in Atlanta. Our friends, who have two huge fig trees in their backyard (a greenish-magenta fig, not sure what the official name is), are anticipating the final harvest any day now. They have been kind enough to offer us fresh figs, fig jam, fig muffins, fig preserves – you name it, they’re figging it.
But what caught our eye in the produce section the other day were these Black Mission Figs, which start making an appearance around here during the late summer. They are a bit sweeter with a nice thin skin.
But wrap them in bacon, and you have perfection.
What we’ve just started here can be the springboard into a multitude of creative recipes, from simple appetizers to fancy salads. We decided to make a fancy salad – well, “fancy” might be a stretch, but let’s just say it was quite a treat on an early Sunday afternoon.
So slice the tips off your figs and wrap them tightly in lean strips of bacon. If you place them “seam” side down first in the frying pan, you won’t have to use toothpicks.
Fry them over medium heat, carefully turning them to get an even crisp. We’ve found that it’s easiest to use a spatula to keep them from sticking, and we just use a fork to push them around and turn them. Using tongs to pick them up can cause you to inadvertently squeeze them too tightly once the figs become warmed and soft, resulting in a squished fig.
Simply cook them until the bacon is crisp to your liking, and by this time the figs will be warmed through. Exposure to the heat will really bring those sugars in the fig alive, creating the perfect foil in flavor between the sweetness of the fig and the saltiness of the bacon. Couple this flavor combo with the complimentary textures of crispy bacon and soft, tender fruit, and you’ll be ready to meet St. Peter.
We served our bacon-wrapped figs over a spinach salad with goat cheese, avocado, toasted walnuts, and vinaigrette dressing. Delicious.
You’ll find yourselves fighting over the last fig. Try it before fig season is gone!