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"The meaty bacon plus the sweet, floral, honeyed fig is such a good combination. You will find it will be hard to stop eating them," says Chef Eric Ripert. This recipe is from his website. Photo by Gino Reyes.

Source: Radio, January Winter 2009
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  • queenzookie
    23 AUG, 2011
    After trying this, I would not make it again as written. The bacon was undercooked, but the fig was overcooked. Also, I wasn't sure why it was necessary to peel the fig. I will try again, but will cut the figs in half, partially cook the bacon first, then wrap the half-cooked bacon around half-a fig (& probably won't peel the fig first) to make a bite-size appetizer.
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