Spicy and sweet like the powerhouse suffragist, Alice Paul, these bacon and chili covered figs are sure to impress.
Figs are symbols of female strength and fertility as well as the fruit of peace and abundance. Keep this in mind on day three as you get to know each of the incredible activists featured.
Figs with Bacon and Chili
INGREDIENTS
5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces
3 tablespoons pure maple syrup
8 ripe fresh figs, halved lengthwise
2 tablespoons sherry vinegar or red wine vinegar
½ teaspoon crushed red pepper flakes, finely chopped
INSTRUCTIONS
Cook bacon pieces in a large nonstick skillet 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 skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet 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 skillet 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.
Recipe from Bon Appetit
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