Honey Glazed Pancetta with Figs
Figs. Pancetta. Honey.
A seductive combination, don’t you think? I practically ate an entire tray of these addictive little treats at a wedding a couple of weeks ago. So when I found a basket of ripe figs at the market when we got home, I had to buy them. And some pancetta.
Honey Glazed Pancetta with Figs & Quince Paste
These bite sized nibbles are elegant and delicious, and best of all, they come together in about 20 minutes. Most pancetta is sliced paper thin. Check with your delicatessen to see if they can cut more substantial slices for you, because thicker pieces make the best platform for the figs. Quince paste is available in gourmet food shops and at any grocery store with a big cheese department—or you can make your own with this recipe from Gourmet.
You’ll need:
20 slices of pancetta
3 tablespoons honey
2 tablespoons quince paste
10 figs, sliced in half (or quarters if they are large)
Instructions:
Heat a large cast iron or heavy bottomed skillet over medium heat. Fry the pancetta in batches, cooking the slices slowly until they become browned on both sides and very crisp (about 5 minutes total). Transfer the crisped pancetta to a plate lined with paper towels.
Brush each slice of pancetta with honey. If the honey doesn’t spread easily, heat it a small saucepan over low for a few minutes to thin it out. Place a small dot of fig paste in the center of each piece of honey glazed pancetta and then top the quince paste with a fig.
Line a pretty platter with fig leaves (or another type of leaf if you don’t have access to a fig tree) and then arrange the appetizers on top of the leaves.
Totally not related to this post, but great job on KUOW today!
September 22nd, 2009 at 10:52 amI missed you on KUOW today, but this recipe sounds absolutely delicous! I must try it – hopefully my figs will ripen with this bit of hot weather!
September 22nd, 2009 at 12:06 pmYum! Hey Willi! When will we get to see and hear about your garden? I’m interested to hear about what you’re harvesting now and preparing and planting for fall!
September 22nd, 2009 at 5:16 pmOh my goodness that looks unspeakably delicious!
September 22nd, 2009 at 8:39 pmwhat a great recipe ..; it sounds very tasty ..;
September 23rd, 2009 at 7:39 amWow: what a beautiful presentation.
I adore figs too. They’re almost not like fruit, so deep and decadent and almost, dare I say, naughty? They’re wonderful grilled and stuffed a wee bit with goat cheese and a drizzle of good honey? Okay my mouth is watering right now. There’s a fig tree down the street I’m going to go eye on today’s walk….so many people don’t like them!
September 23rd, 2009 at 8:34 amSandy–Thanks! It was fun. I love garlic and talking about it
Justine–I hope your figs ripen too! Do you have the green ones? I think they are just as good as Mission figs.
Elizabeth–I know! I totally need to give a garden up date. It’s a bit of disarray, but I’ll show off some pics of my pumpkins, squash and my bumper crop of coriander seed soon!
Gaea and Sabine–These are unspeakably delicious. If you make them and eat the whole tray yourself, I won’t tell.
Lelo–I agree! I think figs are completely sexy. Don’t you think Eve probably ate a naughty fig instead of an apple? It would make a better story anyways…
September 23rd, 2009 at 8:46 amHi Willi, Oh, yes, and I’ll be making this. Not only does it look splendid, but it is also dairy and gluten free. Sorry you’re not here at GWA in Raleigh. You aren’t are you? I’ve missed you.
I’ve always thought a fig tree would be beautiful in the center of a veggies garden with radiating beds surrounding it. Hmmm. . . . ~~Dee
September 26th, 2009 at 3:20 am