Bacon-Wrapped Bourbon Figs
The size of the figs will determine the
amount of cheese you'll need.
Southern Living DECEMBER 2012
- Yield: Makes 2 dozen
- Hands-on:20 Minutes
- Total:55 Minutes
Ingredients
- 12 dried Calimyrna figs (Margaret's note: I used Mission Figs, which are smaller, but worked fine. I just put the pecan on top of the fig before I wrapped the bacon around it.)
- 1/4 cup bourbon
- 1 (2- to 4-oz.) wedge Gorgonzola cheese, cut into 24 pieces
- 24 pecan halves, toasted
- 12 fully-cooked bacon slices, cut in half crosswise (Margaret's note: I used a whole piece of bacon to wrap around the fig. You can never have too much bacon!! See the note on bacon below.)
- Wooden picks
Preparation
1. Combine first 2 ingredients and 1
1/2 cups water in a medium saucepan. Cook, covered, over low heat 15 to 20
minutes or until figs are plump and softened. Remove from heat; cool slightly
(about 15 minutes). Drain figs; gently pat dry with paper towels.
2. Preheat oven to 350°. Cut figs in
half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig
half. Wrap 1 bacon piece around each fig, and secure with a wooden pick. Place
on a wire rack in a 15- x 10-inch jelly-roll pan.
3. Bake at 350° for 6 to 8 minutes or
until bacon is crisp and browned.
** Note: We tested with Oscar Mayer Fully
Cooked Bacon.
