Figs and Bacon and Bourbon and Ice Cream

cmcadams

cmcadams

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For a dessert for friends coming to dinner, I lucked into, finally, some fresh Black Mission figs, which got wrapped in all natural bacon and grilled on the BGE. The figs went on top of some vanilla ice cream and topped with a glaze of Maguey Sweet Sap (kind of like molasses) and bourbon that was cooked down to a thick, syrupy deliciousness.

picture.php
 
The glaze is simple... light molasses if you don't have the sweet sap...

Put about a cup of molasses in a saucepan with 1/4 cup of bourbon and simmer for a couple hours. I take a lighter and burn off the alcohol, and I stir it now and then. The idea is to get it really thick, about half it's original volume.

The figs get half a slice of bacon, held by a toothpick, and grilled over medium heat until the bacon is crispy.
 
I'd argue that the water of life is actually scotch, but bourbon is good, too. :)
 
When I saw the thread title and that you started the thread, I knew it would be masterful.

I was not disappointed.

I'll be keeping this one in the back of my head.
 
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