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.
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