Bacon Wrapped Wine Poached Dried Figs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The perfect pairing for wine lovers. Recipe featured in my newspaper. Ingredients:
12 large dried black mission or calimyrna figs (about 8 oz.) stems trimmed |
1 1/2 cups red wine |
1 bay leaf |
6 slices thick-cut bacon, cut in half crosswise |
4 ounces italian fontina, cut in 12 pieces |
Directions:
1. Put figs, wine and bay leaf into a medium saucepan and bring to a boil over medium high heat.
2. Reduce heat, cover the pan and simmer gently until figs have softened, about 20 to 25 minutes.
3. Uncover and continue to simmer until wine is thick and reduced to just a few tablespoons.
4. Remove from heat and cool in the pan.
5. Fill a small saucepan with water, bring to a boil over high heat.
6. Add bacon and cook 5 minutes.
7. Drain thoroughly.
8. Preheat oven to 400 degrees.
9. Carefully lift figs out of the wine.
10. Make a slit in the side of each fig and push a piece of cheese into the soft center.
11. Wrap a strip of bacon around the fig and secure with a toothpick or small metal skewer.
12. Set filled and wrapped figs in a small baking dish.
13. Bake figs until bacon is browned, turning them once so bacon browns evenly.
14. Remove baking dish from the oven and carefully transfer figs to a warm platter.
15. Drizzle with the reduced wine and serve warm.
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