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Bacon and Apples, Fried

A skillet dish of crisp bacon and caramelized apple slices seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,026 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bacon and Apples, Fried

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. In a skillet, cook the bacon over medium heat until crispy.

  2. Remove the bacon and set aside, leaving the drippings in the skillet.

  3. Add the apple slices to the skillet and cook until golden brown, about 5 minutes.

  4. Season the apples with salt and pepper.

  5. Serve the fried apples topped with the crispy bacon.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,026 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Renders fat into the skillet and its crispy pieces add savory, salty contrast.
Apples
Soften while frying and brown on the surface, adding sweetness and a caramelized flavor.

The step that matters

Cooking the apples until golden brown. Apple slices need enough direct contact with the hot drippings to brown. Crowding the pan or too little heat makes them steam and turn soft and pale instead of caramelized.

“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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