Fried Apples and Bacon
Ingredients
Directions
Prepare the apples
Pare, core, and slice the apples into rounds.
Cook the bacon
Cut the bacon into thin slices and fry in its own fat until almost crisp.
Remove the bacon and place it on a hot serving dish.
Fry and serve the apples
Fry the apple slices in the remaining bacon fat until tender.
Drain the apples and arrange them on top of the bacon.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- Soften when fried and provide the sweet-tart flavour that contrasts with the salty bacon.
- Streaky bacon
- Renders fat for frying the apples and provides salty, savoury flavour and crisp texture.
The step that matters
Fry the apple slices in the remaining bacon fat until tender. Cook over steady heat so the slices soften through without scorching on the outside. Draining well afterwards keeps excess fat from making the dish greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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