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Bacon and Bourbon is always a winning combination, sweet or savory!


16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.

Recipe adapted from Southern Living, December 2012


1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.

Recipe adapted from Food and Family, Fall 2013