Figs with Bacon
- 5 ounces bacon
- 3 tablespoons pure maple syrup
- 8 ripe fresh figs, halved lengthwise
- 2 tablespoons sherry vinegar or red wine vinegar
- 1⁄2 teaspoon crushed red pepper flakes, finely chopped
Cook bacon pieces in a large nonstick pan over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Pour off all but 2 Tbsp. fat from pan; save for another use. Add maple syrup to pan, swirling to combine, and heat over medium-high. Arrange figs in pan in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
Set the pan over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.