I have seen so many recipes for fresh figs recently that I was thrilled when my husband came home from work with a bag of them. I had seen a simple recipe for bacon wrapped figs so I tried it. I sliced each fig in quarters, leaving the bottom intact (so they sorta looked like open tulips). Then I wrapped each one with a half a strip of raw bacon, securing the bundle with a toothpick. I then broiled them until the bacon was cooked and supposedly crisp-ish.
Bad result. There was so much liquid rendered during the cooking process that the bacon didn't get very crisp. Then, the figs did not taste very sweet--they tasted almost vegetable-y.
I had sliced the figs open so I could place a dollop of cream cheese/gorgonzola mixture atop each one after cooking. I'm thinking now that opening up the figs before cooking allowed for too much of the liquid to cook out, and therefore much of the sweetness.