12868 Makes 4 servings Wed Jul 01 15:01:00 -0700 2009 Wed Jul 01 15:57:29 -0700 2009 American Licensed http://www.chow.com/recipes/12868 Wed, 01 Jul 2009 22:57:29 GMT I came up with this simple but very tasty dessert one summer when I spotted a box of perfect fresh Kadota figs in one of my regular markets. Purplish Black Mission figs (fresh or dried) work just as well, so long as they’re not overripe and sour-smelling. Both varieties are generally available throughout the summer months, and when their honeyed flavor is combined with that of smoky bacon and toasted almonds, tangy orange zest, and sweet Port wine, the effect is nothing less than ambrosial. I’ve also had success stuffing the figs with a soft cheese such as Boursin. All you need to serve with these figs are a few crisp butter cookies.

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In a saucepan, combine the figs, wine, and orange zest, bring to a simmer, remove from the heat, and let steep for 1 hour.

Preheat the oven to 425°F.

Pick out the figs and reserve the wine. Cut a small pocket in the center of each fig and insert an almond in each pocket. Wrap each fig with a piece of bacon, secure the bacon with a toothpick soaked in water, arrange the figs on a baking sheet, and bake till the bacon is crisp on all sides, 15 to 20 minutes, turning once or twice.

To serve, arrange 3 figs on small dessert plates, reheat the wine, and spoon a little of the liquid around each portion.

]]> http://www.chow.com James Villas 53 Starter 34 12 fresh firm-ripe figs, peeled

]]> 1 cup Port wine

]]> 48 1 tablespoon minced orange zest

]]> 265 12 toasted almonds

]]> 409 6 slices lean applewood-smoked bacon, cut in half

]]> 30310 james villas 30311 the bacon cookbook 644 summer 10054 dairy free 6027 gluten free 661 celebrate 783 fall 4070 carnivore 1071 classic