Apples and Bacon
Ingredients
Directions
Prepare
Core and slice the apples without peeling them.
Fry the bacon slices until clear and ruffled, then keep warm.
Cook and serve
In the bacon fat, fry the sliced apples until light brown.
Arrange the apples in the center of a heated platter and garnish with the bacon.
Drain both the meat and apples in a hot colander before serving.
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
- Tart apples
- Provide the main body and tart flavor, and hold their shape when fried.
- Bacon
- Adds salty, savory flavor and browned fat for frying the apples.
The step that matters
Fry the apples until light brown. Frying in bacon fat over steady heat browns the sugars in the apple surface for flavor while the inside softens. Overcooking breaks the slices down into mush, so watch them closely.
“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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