• Preheat oven to 425 degrees. Place 4 layers of paper towels on a microwave safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microcook on high 1 to 2 minutes to render fat from bacon but not crisp.
• While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom. Stuff each fig with a piece of pecan. Wrap half of a strip of bacon around each fig and secure with a toothpick. Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.
• In small bowl, combine syrup and cayenne pepper. Brush over appetizers. Serve warm with Dip.

Goat Cheese & Thyme Dip

• In small bowl, mix 1/4 cup (2 ounces) soft goat cheese, 1/4 cup (2 ounces) cream cheese, 3 tablespoons milk and 2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves. Cover and chill until serving time. Makes about 1/2 cup.

Alternate Recipe: Bacon-Wrapped Figs With Goat Cheese And Snakebite Glaze

• Prepare bacon and cut figs as directed. Omit pecans and dip. Stuff each fig with small ball of goat or blue cheese. Wrap with bacon, bake and glaze as directed.