Candied Bacon and Apple Halva with Maple Gastrique
A Candied Bacon and Apple Halva with Maple Gastrique dessert was my inspiration following the Creative Cooking Crew challenge of using apples, nut butter, vinegar and bacon in one recipe.
- 1/3 cup milk
- 1 cup brown sugar packed
- 1/3 cup tahini sesame paste, beaten to mix in any excess oil
- 1/3 cup bacon pieces packed
- 1/2 cup apple cut into small cubes
- Boil a mixture of milk and sugar in a pan over medium heat until it reaches the soft-ball phase or until the candy thermometer reaches "soft ball" stage or 240°F. Remove from heat and add the tahini without stirring it in ( this helps form the sugar crystals). Leave the pan alone until the mixture cools down to 110°F. Stir in apples and bacon. Beat with a wooden spoon until it looses it’s shininess. Pour into an small oiled mold lined with baking paper (I used a 6 in cake pan) or a plastic container. Make sure all the apples are pushed in and covered by the mixture. Refrigerate for 24 hours. Cut into slices while cold.