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Friday, July 16, 2010

Pigs and Figs

It's fig season here in Austin, but what's a girl to do when she doesn't know more about figs than what comes in a Newton?  I got fresh figs in my Urban Roots CSA and I also discovered fresh figs down in the neighborhood park, so I'm on the lookout for fun ways to prepare this foreign fruit.  And at the risk of exposing my true figgy colors, I actually haven't enjoyed the taste of figs in previous concoctions I've sampled at others' hands.  So I'm taking back the reins, and looking for a new way to prepare figs that might appeal to me more.  A quick recipe search linked this little guy with figs regularly:

By the way, did you know that a fig was the original object of desire in Eden, not the apple we see today?  I'm partway through In the Devil's Garden, a book that traces the "sinful history of forbidden food" and I'm gathering all sorts of interesting food factoids to bring out at dinner parties.

And just look at that sensuous fig. I'd have taken a bite, too.

The recipe is simple, the results a sinful combination of salty & sweet.  It's almost enough to make a fig-lover out of me.  Of course, bacon makes everything better.

Bacon-wrapped Figs
As many figs as you find
Uncured bacon (no nitrites added)

Cut the tips off each fig.  Wrap each whole fig in 1/2 slice bacon.  Pan-fry with seam side down to secure bacon around fig.  Slowly turn until all sides of bacon are fully cooked.  Let cool on paper towels to absorb the delicious bacon grease & pop into your mouth.  Feel free to fry an egg or two in the pan drippings. Why waste a good thing?


  1. THANK YOU, Blake. I LOVE figs, and now I'm wrapping them in bacon and putting them on the grill. Genius. I'm totally having that for lunch tomorrow.

  2. Mel, you're the best cheerleader a gal could ask for.