Tuesday, April 23, 2013


serves four

2 pounds apple, fresh and very sour
1 cup water
1 to 2 tablespoons sugar
3 sprigs fresh thyme
300 grams of apple-smoked bacon
salt and freshly ground pepper

Peel and dice the apples. Put the apples, water, sugar, and thyme into a large saucepan, bring to a boil, and then reduce to simmer for 20 minutes or until it is like a thick apple sauce. Cut the bacon into cubes. Fry the bacon until golden, then take 1 tbsp of the bacon fat and add to the apple sauce, season the applesauce with salt and pepper. Eat warm with rye bread.

bacon recipe courtesy of: Trina Hahnemann, The Atlantic, December 17, 2009 

No comments: