1 recipe Pickled Figs and the reserved liquid
6 slices of bacon, cut into quarters, and thinly pounded
Kosher salt and freshly ground pepper
Place 24 toothpicks (look for decorative varieties, without flammable elements, at local stores or at an Asian market) in a bowl of water and let soak for at least 30 minutes.
Place the strained, reserved fig liquid in a medium saucepan over medium heat and reduce by half.
Line a baking sheet with a silicone baking mat or parchment paper and preheat the broiler or turn a grill to direct medium heat.
Spear each fig with a toothpick and wrap with a slice of bacon. Place on the prepared sheet and continue with the remaining figs. Place under the broiler for 5 to 8 minutes, or until the bacon are crisp, turning once. If grilling, place directly on the grate for 5 to 8 minutes, turning once, using tongs for easier turning and removal.
Warm the sauce and drizzle over the wrapped figs. Sprinkle with salt and pepper to taste. Serve the figs on a large platter or on small plates. Serve warm.
Yields 24 skewers
Recipe created by Jeffrey Madura, Executive Chef of John Ash & Co.,
Courtesy of the California Fig Advisory Board
Chef’s Note:
Using the same liquid to pickle two batches of figs and using 12 slices of bacon (and 48 toothpicks) easily doubles this recipe.
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