1–2 pounds nitrate-free bacon, depending on how meaty you want the marmalade
2 tablespoons extra virgin olive oil
3 pounds Walla Walla or Spanish sweet onions, sliced in crescents
1 teaspoon salt
1/2 cup balsamic vinegar
1/4 cup agave syrup
1/4 cup minced roasted garlic
3 baskets Brown Turkey (or other) figs, stemmed and quartered
Soft-cook bacon to remove some of the fat; cut in 1-inch pieces.
Heat the olive oil in a frying pan and then add onions along with the salt. Begin to cook slowly towards
Just before caramelization, add balsamic vinegar, agave syrup, and the partly-cooked bacon.
Continue caramelizing; add salt and pepper to taste.
Add figs to the onion mixture for the last 15 minutes. If not overcooked, they will retain their fig appearance.
Cool and serve, or store in the refrigerator for up to a month.
• Use the marmalade in scrambled eggs (add some greens).
• Brush onto a steak before grilling.
• Smear it on pizza dough, top with crumbled gorgonzola cheese to taste, and bake.
Add fresh, torn arugula atop.
• Grilled Stuffed Figs: Leave stems on figs and toss in vinaigrette. Grill the figs until soft; watch and turn so they
Cut an X in the bottom of each fig, and stuff with warm fig marmalade. Press a little gorgonzola butter into the
marmalade stuffing. (To make gorgonzola butter, use a 4:1 ratio of gorgonzola cheese to butter.
Bring both to room temperature and mix them together in a food processor or with a fork.)
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.