Candied Bacon and Apple Halva with Maple Gastrique

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.

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Ingredients

• 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

Instructions

1. 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.