Figs Wrapped in Pancetta

Meaty, salty pancetta plays up the soft, savoury sweetness of vinegar-poached figs.

½ cup red wine vinegar
½ cup water
1 Tbsp. light brown sugar
1 Tbsp. juniper berries
10 whole black peppercorns
2 whole cloves
1 cup dried Black Mission figs, stemmed
12 oz pancetta, sliced into 1/8" thick rounds and cut into ½" thick strips

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet.

Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

Makes 3 dozen or 6-8 servings.