Bacon Wrapped Wine Poached Dried Figs

 

These make delightful little morsels to serve with drinks before dinner. Make them up ahead and pop them in the oven just before serving. Or plan ahead and keep the wine poached figs on hand in the refrigerator. Then stuff the figs, wrap them in bacon and roast just a few at a time, the full recipe, or multiply the recipe for a crowd.

 

Makes 4 to 6 servings

 

12 large dried Black Mission or Calimyrna figs, stems trimmed, about 8 ounces

1 2 cups red wine

1 sprig fresh rosemary or 1 bay leaf

6 slices thick cut bacon, halved crosswise

4 ounces Stilton, Roquefort, Cheddar, or Parmigiano-Reggiano, cut into 1/3- inch chunks

 

1.      Combine the figs, wine, and rosemary or bay leaf in a medium saucepan. Heat to a boil. Cook, covered, over low heat until the figs are softened, 20 to 25 minutes. Uncover and boil gently until almost all the wine is evaporated. Cool in the saucepan.

 

2.      Heat a small saucepan half filled with water to a boil. Add the bacon and boil 5 minutes. Drain.

 

3.      Preheat the oven to 400<F. 

 

4.      Make a slit in the side of each fig and push a cube of cheese into the soft center. Wrap the bacon around each of the stuffed figs and fasten with a toothpick or small metal skewer. Place the figs in a small baking dish. Reserve any of the reduced wine in the saucepan for later.