Grilled Bacon Wrapped Pecan Figs

1. Depending on how many figs you plan to prepare, put enough water in a sauce pan to fully cover the dried figs. (Make sure to allow room in the pan for expansion). I put the figs in the pan, then covered the figs with water, then removed them from the pan to measure how much water I had in the pan (this will be needed for step 2).

2. For every 1 cup of water used put a 1/2 teaspoon of pumpkin spice blend into the water. Mix to combine. Because of the cinnamon in the spice blend, this will be slow to dissolve. It may not dissolve until you start the boiling process.

3. Add the figs to the spiced water and let them soak for 10 minutes. Stir occasionally to help the spices blend.

4. Turn on the heat to medium and bring the figs to a boil. Once you hit a boil, then immediately reduce to a simmer. Let simmer for 10 minutes. Then drain off the water and set the figs aside.

5. Fry the bacon in a skillet over medium heat until it’s about three quarters of the way done (you don’t want it crispy). Then remove it from the pan and set aside.

6. Start heating your grill (medium high heat). With a knife, open each fig on the stem end and insert a pecan half three quarters of the way into the fig. Then wrap a slice of bacon around the fig and place it on a metal or water soaked wooden skewer. See photos on related blog link.

7. Once skewered, cook the figs over the medium hot grill for about 1 minute per side. Each fig has 4 sides. Make sure to turn the skewers so that each of the four sides gets cook time.