Options

Format:
Include:
PRINT
Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

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
  • 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
  • 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.

advertisement

Go to full version of

Bacon-Wrapped Bourbon Figs recipe

advertisement