Monday, October 18, 2010

Maple-Pecan Sundaes with Candied Bacon

                                                                Photograph by Dan Forbes
I had just finished licking the last drop of ice cream out of the malt cup over at Edzo’s swearing the Maple Malt was his best when I got home to find this maple dessert in the October issue of the Bon Appetit that came in my mailbox that day. I immediately tired it and it was wonderful. There is something so good about the combination of ice cream and maple. This is a weekend cheat recipe but don’t forget to try it because it is FANTASTIC.

Bon Appetit!

• 4 bacon slices

• 2 tablespoons maple sugar, divided

• 3/4 cup pure maple syrup (preferably Grade B)

• 2 cinnamon sticks, broken in half

• 1 tablespoon fresh lemon juice

• 1 tablespoon finely chopped crystallized ginger

• 1/2 cup pecan halves, toasted

• Vanilla ice cream

• Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.

• Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice.

• Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce.
• Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.