1 lb. fresh figs, chopped
¼ lb. bacon, diced
1 each yellow onion, diced
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 cup red wine
2 tablespoons balsamic vinegar
Sachet of cloves, bay leaf, fresh thyme, star anise
1 each yellow onion, diced
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 cup red wine
2 tablespoons balsamic vinegar
Sachet of cloves, bay leaf, fresh thyme, star anise
In a medium saucepan over medium heat, add bacon and render until
crispy. Remove bacon and reserve for later. Reserve 1 tablespoon of bacon fat.
Sweat onion and ginger in bacon fat until translucent.
Add figs, and slowly caramelize over medium high heat. Add honey, red wine, balsamic vinegar and sachet of spice. Turn heat to low and slowly reduce mixture until a jam like consistency.
Transfer half of the mixture to a food processor and blend until smooth. Add this to the rest of the mixture and fold in crispy bacon.
Serve at room temperature on a crostini. Garnish with fresh tarragon and thyme.
Sweat onion and ginger in bacon fat until translucent.
Add figs, and slowly caramelize over medium high heat. Add honey, red wine, balsamic vinegar and sachet of spice. Turn heat to low and slowly reduce mixture until a jam like consistency.
Transfer half of the mixture to a food processor and blend until smooth. Add this to the rest of the mixture and fold in crispy bacon.
Serve at room temperature on a crostini. Garnish with fresh tarragon and thyme.
bacon recipe source: Hall Wines (@HALLWines), 401 St. Helena Highway South, St. Helena, CA 94574
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