Grilled Bacon Wrapped Pecan Figs

Dried Figs (stem removed)
Pumpkin spice blend*
Bacon (1 slice per fig)
pecan halves (1 per fig)

Depending on how many figs you plan to prepare, put enough water in a sauce pan to amply cover the dried figs. (allowing for expansion). I covered the figs, then removed them from the pan to measure the water for step 2.

For every 1 cup of water used, put a 1/2 teaspoon of pumpkin spice blend into the water and mix. Because of the cinnamon, this will be slow to dissolve until you start the boiling process.

Add the figs to the spiced water and let soak for 10 minutes; stirring occasionally to help the spices blend.

Bring the figs to a boil, then immediately reduce to a simmer. Let simmer for 10 minutes. Drain, and set the figs aside.

Fry the bacon about three quarters of the way done and set aside.

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 on a metal or water soaked wooden skewer. (See picture below).

Once skewered, cook over a medium hot grill for about 1 minute per side. Meaning 4 sides, so that each of the four sides gets cook time.

* To make 1 teaspoon Pumpkin Spice Blend:

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

From: Smoked 'N Grilled [archive.org]