Figs with Bacon and Chile

A quick sweet-and-savory appetizer: fresh figs caramelized in maple syrup, topped with crisp bacon and a syrupy vinegar drizzle. Yield: 8 servings.

Ingredients

5 ounces	140 g	slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
3 tablespoons	45 ml	pure maple syrup
8		ripe fresh figs, halved lengthwise
2 tablespoons	30 ml	sherry vinegar or red wine vinegar
1/2 teaspoon	2.5 ml	crushed red pepper flakes, finely chopped

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.